October 25, 2013

Thursday's Apple Crisp

We visited the apple orchard earlier this week, and so were set on making a crisp. This is Thursday's variation of my go-to recipe for this dessert, my favorite because it bakes up something amazing, and lends itself to endless variation from the fruit to the nuts to the spices. 

We let ours sit for 15 minutes to cool and set up a bit, then we dished it up and poured cream over the top. Of course, you can't go wrong with a vanilla bean whipped cream or ice cream.

This recipe could really be taken to the next level with the addition of a bottom crust. That's for next time: apple pie with crumb topping. Oh yes. Thanksgiving feels right around the corner. 

Thursday's Apple Crisp

Peel and slice your favorite variety or mix of 12 medium apples (about 4 lbs)
Sprinkle 1/4 cup cane sugar over the apples (add more or less to taste)
Grate fresh nutmeg to taste (I used 1/2 a nut)
Squeeze the juice of 1/2 a lemon and toss the mixture lightly to coat

Mix together in a food processor or stand mixer until crumbly:
1 1/4 cups flour
6 tablespoons brown sugar
1 1/2 tablespoons cane sugar
1/4 teaspoon ground cinnamon
2/3 cup walnuts, shelled
12 tablespoons unsalted butter

pinch of sea salt

Dump and distribute the topping evenly over the apples. (I get distracted while cooking and the crumble often processes until it forms a dough, if that happens to you just pinch off little bits and assemble them on top to cover the apples.)

Bake at 350 degrees for about 40 minutes or until the juices are bubbly and the topping begins to brown. 

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