Monday, September 17, 2007

Classic Apple Crisp

The “Real” Apple Crisp
From Every Kitchen Tells Its Stories

Hands-on time: 20 minutes
Total Baking time: 1 hour

Apples pared, cored and sliced (Enough to fill an Ovenproof dish to the top- they will sink during cooking)-anywhere from 4-10 depending on the size of the apples and the size of the dish.

¾ cup brown sugar, firmly packed
¾ cup flour
½ cup butter, chilled

1. Preheat oven to 325°F/170°C.

2. Cut the chilled butter into flour and brown sugar. If you have a food processor, several on/off beats should do. The mixture should be dry and look crumbly and the butter should still be in tiny pieces. It should not look creamy.

3. Mound brown sugar mixture over apple slices and spread right to the edge of the dish so that no apples are showing through. Bake for at least 1 hour.

Tips & Variations

My favourite apples for this dish are Macintosh or Cortland as they are very tart, but any sour apple will do. It balances the sweet topping. A great yin/yang.
The longer you bake it the more like applesauce the filling becomes. It is all a matter of taste.

*Topping amount mentioned in "Ingredients" is for a round ovenproof casserole or 8x8 square pan. For larger pans, double the brown sugar and flour but only increase the amount of butter
to ¾ cup.

Related links:

1 comment:

The Culinary Chase said...

Hi Ruth. One of my all time favorite apple recipes. I, too, pile the apples high & serve with a generous scoop of vanilla caramel ice cream! YUM!