smitten to the core
apples are synonymous with fall, especially with dessert. as we embrace the first official week of fall, the peak of apple-picking, and this change of season - we are delighted to share with you one of our favorite autumn recipes! our own sara who is based on the east coast has grown up making this classic dessert using a recipe by the beloved barefoot contessa, ina garten. hope you enjoy the below and happy autumn!
old fashioned apple crisp
5 pounds mcintosh, macoun or honeycrisp apples
grated zest of 1 orange
grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup of granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
for the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced
- preheat the oven to 350 degrees f. butter a 9x14x2inch oval baking dish.
- peel, core, and cut the apples into large wedges. combine the apples with the zests, juices, sugar, and spices. pour into dish.
- to make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electronic mixer fitted with the paddle attachment. mix on low speed until the mixture is crumbly and the butter is the size of peas. scatter evenly over the apples.
- place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. serve warm. enjoy!
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