05 November 2008

Victory Apple Crisp

We had a few friends over to watch the election last night, and celebrate Obama's win. I wanted to have something patriotically apple-y, but didn't feel like making pie crust. So I made my apple crisp recipe that I first posted here in June '07 - except I added a few things to enhance the yumminess.

Note - the instructions given here have you make this in a baking dish, but this last time I used eight ramekins at the same temp & time, and it worked fine. Hopefully this is common sense, but do not torture yourself trying to split the recipe into eighths - mix it up in a bowl and divvy it out. Riiiight.

Victory Apple Crisp!

6 T cold butter, cut into half-inch pieces
2/3 c all-purpose flour
3/4 c packed brown sugar
1/4 c chopped pecans (could also try chopped walnuts)
1/4 c oatmeal
~1/8 c toffee bits
1/4 t salt
1/2 t ground nutmeg
1/2 t ground cinnamon

Whisk all ingredients except the butter together in a large bowl. Add the butter and use a mixer with a paddle attachment, pastry blender or your fingers to work it into the remaining ingredients, until the butter pieces are thoroughly coated and the rest of the mixture is coarse and crumbly.

5-6 large apples, peeled, cored, and diced
2 T packed brown sugar
1 T lemon juice
1 t ground cinnamon

Make the topping and set aside. Preheat the oven to 375F. Put the apples into a 2-inch tall, about 2-2 1/2 quart gratin dish and gently toss with the filling's remaining ingredients, evenly coating the apples. Cover the filling with the topping. Place the dish on a baking sheet to catch any dripping juices and place in the middle rack of the oven for 30-45 minutes, until apples are tender, juices are bubbling and the top is golden brown.

Once cooled, it can be covered and stored at room temperature up to two days. Reheat in a 250F oven for 15 minutes (also good cold or microwaved). Serve with vanilla ice cream or whipped cream, but also tastes awesome on its own.

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