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Apple Crisp

Source of Recipe

Kathleen Stewart


Recipe Introduction

You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes. Serve with heavy cream or a scoop of vanilla ice cream.

List of Ingredients

FOR THE FILLING:
2 1/2 lb. apples (about 6 medium), peeled, quartered, cored, and sliced to yield about 6 cups
2 to 3 Tbs. sugar
1/4 tsp. ground cinnamon
1 Tbs. all-purpose flour

FOR THE CRISP TOPPING:
1 cup all-purpose flour
5 Tbs. brown sugar
2 Tbs. sugar
1/2 cup finely chopped nuts (I like pecans)
4 oz. (8 Tbs.) unsalted butter, cut into small pieces and chilled


Recipe

Preheat oven to 350°F.
To make the filling—In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.

To make the topping—In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture. Sprinkle the entire mixture over the apples. Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 min. for a large crisp and 1 hour for individual crisps.
Cool slightly before serving.

Source: Fine Cooking #41