October 3, 2010

Old-Fashioned Apple Crisp

Have you made your first crisp of the season yet? This is the only fruit crisp recipe you'll ever need! In the fall and winter you can use crisp apples and tender pears. In the spring and summer you'll want to use luscious seasonal berries. Any combination of fruit and you can't go wrong with this recipe. It is a crowd pleaser ever time.

Complements: www.foodnetwork.com

note: This recipe makes a lot. It will make 2 -8" pie pans full or 1 big deep dish full

5 pounds apples, peeled, cored and cut into 1-2 inch cubes (or any combination of fruit, I often don't measure and just fill a medium to large size mixing bowl full of the fruit(s) I have chosen to use)
grated zest of 1 orange (optional, I typically omit)
grated zest of 1 lemon (optional, I typically omit)
2 tablespoons freshly squeezed orange juice (optional)
2 tablespoons freshly squeezed lemon juice
1/4-1/2 cup cane sugar (it depends on how sweet your fruit is)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

for the topping;
1 1/2 cup unbleached all-purpose flour (I think I'll try a gluten free flour next time and see how it turns out. I'll let you know)
3/4 cup cane sugar
3/4 cup brown sugar
1/2 teaspoon sea salt
1 cup oatmeal (I use extra thick rolled)
1/2 pound cold unsalted butter

Preheat the oven to 350 degrees. Combine the apples (or your chosen fruit(s)) with the zests, juices, sugar and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. (Or use a pastry blender) Scatter evenly over the apples (fruit). Place the crisp on a sheet pan and bake for 45 minutes - 1 hour until the top is brown and the apples are bubbly. I then take it out of the oven and let it sit for at least 1 hour before serving. You can serve it warm or at room temperature. Enjoy!
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