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Apple Crisp (Martha Stewart)

Ingredients:

3/4 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
1/2 teaspoon ground cinnamon
1/4 cup packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1 cup old-fashioned rolled oats (not quick-cooking)
2 tablespoons fresh lemon juice

Instructions:

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Cook's Notes:

This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla, cinnamon, or caramel ice cream.

The secret to a crunchy, chunky topping is working the oat mixture into large clumps with your hands -- this helps the topping hold together atop the apples while toasting to a golden brown.

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