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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 26 2009

Kelly's Favorite Apple Crisp

Topping:
1/2 cup all purpose flour
1/4 cup granulated white sugar
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon (plus some to sprinkle on top of finished crisp)
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1/3 cup old-fashioned rolled oats
1/3 cup chopped walnuts or pecans

Filling:
2 1/2 pounds or 6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch chunks)
1 cup fresh berries: you can use either blackberries or raspberries (you can also use cranberries, but you must cook them ahead of time to soften)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons white granulated sugar

Directions:
Preheat oven to 375 degrees F and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make eight individual ramekins.) Set aside.

For the topping, place all the topping ingredients (flour, sugars, spices, butter, oats, and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.

For the filling, place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish. Spread the topping evenly over the apples.

Bake for approximately 30-40 minutes (20- 25 minutes for individual ramekins) or until bubbly and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with vanilla or cinnamon ice cream.