Apples
There are hundreds of varieties of apples; from hardy Adanacs to Xavier de Bavays. While my preferences run more towards Cortlands and Macoun’s, I can also understand the appeal of a crisp Granny Smiths or luscious Golden Delicious. I bake with dessert apples – McIntosh, Cortland or Gala. Generally I eat an apple for lunch. If I can find them, I’ll eat Fuji’s, Red Delicious, Granny Smiths or Jonathans.
Out-of-season apples sometimes lose flavor and crispness, but I push through until the fall when apples are at their peak. Here in the Northeast, we can drive out to the country and pick apples. Many farms carnavalize the whole process so the kids have more to do than watch their parents fight each other over ladders and picking poles. The farms often run cider mills that produce glorious, un-pasteurized cider.
Apple Crisp
Thanks to Steph Jaworski
Topping:
1/2 cup (70 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons (84 grams) unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/4 cup (30 grams) chopped walnuts or pecans
Filling:
2 1/2 pounds (1.2 kg) or 6 cups peeled and sliced Granny Smith Apples or other firm, tart-tasting apple
1 cup fresh blackberries or raspberries (optional)
Zest of 1 lemon (optional)
1/4 cup (55 grams) light brown sugar
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. Set aside.
For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
For Filling: Peel, core, and slice the apples into 1/4 inch (.7 cm) thick pieces. Place in a large bowl, along with the berries and lemon zest (if using), and add the brown sugar. Gently combine and then transfer to your prepared baking dish. Spread the topping evenly over the apples.
Bake for approximately 35-45 minutes or until the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
Out-of-season apples sometimes lose flavor and crispness, but I push through until the fall when apples are at their peak. Here in the Northeast, we can drive out to the country and pick apples. Many farms carnavalize the whole process so the kids have more to do than watch their parents fight each other over ladders and picking poles. The farms often run cider mills that produce glorious, un-pasteurized cider.
Apple CrispThanks to Steph Jaworski
Topping:
1/2 cup (70 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons (84 grams) unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/4 cup (30 grams) chopped walnuts or pecans
Filling:
2 1/2 pounds (1.2 kg) or 6 cups peeled and sliced Granny Smith Apples or other firm, tart-tasting apple
1 cup fresh blackberries or raspberries (optional)
Zest of 1 lemon (optional)
1/4 cup (55 grams) light brown sugar
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. Set aside.
For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
For Filling: Peel, core, and slice the apples into 1/4 inch (.7 cm) thick pieces. Place in a large bowl, along with the berries and lemon zest (if using), and add the brown sugar. Gently combine and then transfer to your prepared baking dish. Spread the topping evenly over the apples.
Bake for approximately 35-45 minutes or until the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
posted by Champurrado at 9:04 AM
5 Comments:
I am a Granny Smith girl myself but my beloved is always buying Red Delicious for himself and then forgetting about them. I think I can almost taste the apple crisp we'll make from these apples...
YUMYUM. ALmost as good as the wonderful birthday cake you did for my birthday. Thanks, Champ. I am not worthy!!
Artie, hey, all kinds of apples for all kinds of tastes.
Innanabanana, you are so worthy. Hope you had lots of extraordinary attention on your b-day.
One of my students (who sounds like teacher's pet but isn't) brought the most amazing apple pie to class on Tuesday. (Has has been doing lots of drawings of apple pie!) SO - his pie used three different kind of apples and he used a food processor to make his crust. Dear C - I know you are a god of the kitchen but I can't imagine pie tasting better than this. I brought a piece home for Mr. DD and he was swooning about it for HOURS!
DD:
Yes, this time of year the apples take a turn towards the sublime. You must appreciate it when it lands on your lap like that.
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