Tuesday, February 19, 2013

Winter Apple Crisp

Winter Apple Crisp

This is a good recipe to make if you have a lot of apples and lemons rolling around in the bottom of your fridge drawer as I did. I had a mix of hard and soft fleshy apples. The variety of apples made for nice texture in the crisp and new taste sensation in every bite.

Winter Apple Crisp
(from The Yellow House Cookbook)

Makes a 13 x 9 pan of crisp

12 cups apples, peeled, cored, and cut into 1 inch dice
1/2 cup sugar
juice of l lemon
1 t. lemon rind, minced or grated
1 t. fresh ginger, peeled and grated

For the topping:
2/3 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 t. ground cinnamon
1/2 t. grated nutmeg
1/2 t. salt
10 T. unsalted butter, cool but slightly softened, cut into small pieces
1 1/2 cups chopped pecans, walnuts or almonds or any combination

Heat oven to 375 degrees.  Toss prepared fruit with lemon juice, sugar, lemon rind, and ginger in a large bowl and set aside.
In a medium bowl, combine the flour, sugars, cinnamon, nutmeg and salt.  Add the butter and rub  into dry ingredients until the mixture looks crumbly and well mixed.  Add the nuts and toss with your hands to incorporate.  Be sure not to over mix, or the topping will become a sticky mess.
Place the fruit in a 9  x 13 pan.  Sprinkle topping over the fruit and bake for 30 minutes.  Increase the oven and bake for an additional 10 minutes.  Fruit mixture should be bubbling and topping should be a deep golden brown.  Let cool for 15 minutes.  Serve with heavy cream or vanilla ice cream. 

You can use any fruit you like for this fruit crisp recipe, e.g., peaches, pears, plums.


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