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Photo courtesy of Harper Collins Canada |
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Preparation |
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15 minutes |
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Cooking time |
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50 minutes |
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Serving(s) |
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4 to 6 |
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| General Category : Desserts |
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| Food Group : Chocolate and Sweets |
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| Cuisine Type : American and Cajun |
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| Preparation Method : Bake |
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| Any variety of apple will work in this recipe, but we prefer a combination of Granny Smith and McIntosh apples. For the nuts, we like walnuts or pecans. Serve this with billowy Whipped Cream or vanilla ice cream. |
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Ingredients
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Topping: |
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6 tablespoons all-purpose flour |
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1/4 cup packed light brown sugar |
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1/4 cup granulated sugar |
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1/4 teaspoon cinnamon |
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1/4 teaspoon nutmeg |
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1/4 teaspoon salt |
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5 tablespoons unsalted butter, cut into |
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1/2-inch pieces and softened |
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3/4 cup finely chopped walnuts or pecans |
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Filling: |
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3 pounds apples (6 to 8), peeled, cored, and cut into 1-inch chunks |
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1/4 cup granulated sugar |
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1-1/2 tablespoons fresh lemon juice |
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1/2 teaspoon grated lemon zest |
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Preparation
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1. For the topping: Mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.
2. For the filling: Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest, together and place in an 8-inch-square (2-quart) glass or ceramic baking dish or 9-inch deep-dish pie plate. Distribute the chilled topping evenly over the fruit.
3. Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving.
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More Information
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Variations:
Crisp for a Crowd
Double the ingredients, bake the crisp in a 9 by 13-inch baking dish, and increase the baking time to about 1 hour. (This works with the pear and peach variations as well.)
Pear Crisp
Substitute 3 pounds pears (about 6), peeled, cored, and cut into 1-inch chunks, for the apples.
Peach Crisp
Substitute 3 pounds peaches (7 to 9), peeled, pitted, and cut into 1/2-inch wedges, for the apples. Add 2 teaspoons cornstarch to the filling mixture.
To make-ahead:
The crisp can be baked up to 8 hours ahead of time, cooled, wrapped tightly in plastic wrap, and stored at room temperature. Reheat in a 350-degree oven until warm, 10 to 15 minutes. You can also make the topping in advance: Prepare it through step 1, cover tightly with plastic wrap, and refrigerate for up to 2 days.
Click here to buy The America's Test Kitchen Family Cookbook online. |
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Source
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Excerpted from The America's Test Kitchen Family cookbook by the editors of America's Test Kitchen. Copyright 2005 by the editors of America's Test Kitchen. Excerpted, with permission by Harper Collins Canada. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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