Wednesday, October 12, 2011

Apple Crisp

modified from CPK Cookbook


Apple Crisp Topping
1/2 cup (1 stick ) unsalted butter, chilled
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1 1/3 cups all-purpose flour plus extra for dusting

Apple Mixture
I usually make this ahead during the fall and freeze it a wintery day
3 1/2 lbs granny smith apples (or really you  can use any apples you like)
2/3 cup sugar
2 teaspoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla

STEP ONE: peel and core apples and cut them into 1/8th inch crescent shape slices.
STEP TWO: toss apple slices, sugar, lemon juice, cinnamon, vanilla extract
STEP THREE: make topping by generously dusting a surface with flour.  Put the butter on the flour-dusted surface, and cut butter in to small dices pieces and turn the pieces in the flour to coat them.
STEP FOUR: In a bowl toss the butter dice, brown sugar, slat and the 1 1/3 cups of flour; do not over blend.
STEP FIVE: transfer the apple mixture to a 2-quart rectangular glass baking dish
STEP SIX: grab a handful of the topping mixture and squeeze tightly to compress it into a solid clump; then hold compressed topping over the baking dish and crumble it by hand into small 1/2 to 3/4 inch pieces strewn over the top of the apples.
STEP SEVEN: bake at 325 for about 2 hours (unless you precooked the apples).  If it browns before apples are soft cover with foil to prevent burning.  If you precooked apples - takes about 20 minutes to melt and brown the top.


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