While this version of apple crisp may seem daunting, with a fairly long list of ingredients, many are simply optional enhancements. Basically, you’re looking at apples, sugar, thickener, and a touch of spice in the filling; and flour, sugar, butter, oats, and cinnamon in the topping.
- 3 pounds whole apples (to yield 2 pounds peeled, cored, and sliced apples; about 9 cups)
- 1/4 cup rum (apple cider or juice, or the liquor/juice of your choice; or water)
- 1/4 to 3/4 cup brown sugar (depending on the sweetness/tartness of your apples)
- 2 tablespoons melted butter
- 2 tablespoons boiled cider (optional but good)
- 1 1/2 teaspoons Apple Pie Spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger
- 3 tablespoons King Arthur Unbleached All-Purpose Flour or tapioca flour
- 1/4 teaspoon salt
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup quick oats
- heaping 1/4 teaspoon salt
- 2/3 cup brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 cup cold butter (8 tablespoons, cut in pats)
- 1/2 cup diced pecans or walnuts (optional)
- Preheat your oven to 350°F.
- Grease a 9″ x 9″ square cake pan, or similar-size casserole pan.
- Slice the apples about 1/4″ thick. Toss them with the remaining filling ingredients, and spread them in the pan.
- To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
- Add the cold butter, working it in to make an unevenly crumbly mixture.
- Spread the topping over the apples in the pan.
- Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips.
- Bake the crisp for about 60 minutes, till it’s bubbling and the top is golden brown.
- Remove it from the oven, and allow it to cool for at least 20 minutes before serving.
- If you serve the crisp hot/warm, it may be quite soft. If you wait till it’s completely cool, it’ll firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave.
- Vanilla ice cream is a tasty accompaniment.
Recipe courtesy of King Arthur Flour