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Apple Crisp from Marsha




Source of Recipe


by Marsha, from Culinary Institute of America's "Baking and Pastry, Mastering the Art and Craft," Wiley


List of Ingredients




For the Topping:
2-1/4 cups quick cooking oatmeal
3/4 cup whole-wheat flour
1 cup dark brown sugar, packed
1/2 cup almonds, sliced and coarsely chopped
1 tablespoon cinnamon
1-1/2 sticks (6 ounces) butter, cubed
For the Apple Filling:
18 medium-size baking apples
1 cup light brown sugar, packed
1 teaspoon cinnamon
1 stick (4 ounces) butter, cubed
1/2 cup raisins
1/2 cup golden raisins
1/2 teaspoon salt
Lemon juice to taste

Recipe



• To make topping: In a large bowl, place all ingredients except butter and toss together to combine. Cut butter into the mixture with a fork or pastry blender until the mixture resembles coarse meal.

• Line a cookie sheet with tin foil or parchment paper. Spread topping mixture onto cookie sheet and bake at 325 F for 15 to 20 minutes or until golden brown. Allow topping to cool and set aside.

• To make filling: Peel, core and slice apples. Place apples in a wide-bottomed pot or saucepan. Over low heat, sweat (a technique that allows the apples to soften by cooking slowly in their own juice) the apples for about 5 to 10 minutes.

• Once softened, add sugar, cinnamon and butter. Stir to coat the apples and continue cooking until apples are tender, about 5 minutes.

• Remove pan from heat and toss in raisins and salt. Add lemon juice to taste. Place apple mixture into buttered 9-inch-by-13-inch baking dish and sprinkle with topping. Bake at 375 F for 15 minutes or until thoroughly heated.

• Chef's notes: For individual desserts, divide the apple mixture evenly among twenty 2-1/2-ounce ramekins, top with crisp topping, and bake as directed above. Other seasonal stone fruits may be substituted for the apples.

• Makes twenty 2-1/2-ounce servings.

Nutrition information per serving: 340 calories, 3 g protein, 54 g carbohydrate, 14 g fat, 30 mg cholesterol, 140 mg sodium.