Apple Crisp

After fulling embracing pumpkin, I have finally found time to take advantage of another flavor of the season: apples!  I don't know what it is about an apple crisp but the simple combination of fresh fruit topped with sugar, butter and flour makes a delightful combination.   I love the taste of warm apples with the spices and crunchy top.  It also makes your kitchen amazing on a cool fall day.

One thing I learned during the apple crisp process is that it is basically impossible to photograph warm apple crisp with a scoop of ice cream.  (Did not produce good results) Next time I will have to wait for the crisp to cool before trying to take a photo with ice cream.

Apple Crisp

Topping

6 Tablespoons all-purpose flour

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

5 Tables cold unsalted butter, cut into 1/2 inch pieces

3/4 cup coarsely chopped nuts

Filling

3 medium Granny Smith apples

3 medium MacIntosh apples

1/2 teaspoon grated lemon zest

1/1/2 Tablespoons fresh lemon juice

1/4 cup granulated sugar

For the topping: Place the flour, sugars, spices, and salt in a food processor and process briefly to combine.  Add the butter and pulse 10 times, about 4 seconds each pulse.  The mixture will first look like dry sand, with large lumps of butter, then like coarse cornmeal.  Add the nuts, then process again for five  1-second pulses. The topping should look like slightly clumpy wet sand.  Be sure not to over mix or the mixture will become too wet and homogeneous.  Refrigerate topping while preparing the fruit.

Adjust an oven rack to the lower-middle position an heat the oven to 375 degrees.

For the filling: Peel, quarter, core and cut the apples into 1 inch chucks.  Toss the apples, zest, juice, and sugar in a medium bowl.  Scrape the fruit mixture with a rubber spatula into an 8 inch square baking pan.

To assemble and bake:  Distribute the chilled topping evenly over the fruit.  Bake for 40 minutes.  Increase the over temperature to 400 degrees and continue baking until the fruit is bubbling and the topping turns deep golden brown, about 5 minutes more.  Serve warm. 

Source: Baking Illustrated