Thursday, November 5, 2009
This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla, cinnamon, or caramel ice cream. The secret to a crunchy, chunky topping is working the oat mixture into large clumps with your hands -- this helps the topping hold together atop the apples while toasting to a golden brown. I have substituted granola for the oats when I add cranberries. Talk about a crunchy top!
Prep: 20 minutes
Total: 1 hour 25 minutes
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup packed dark-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)or granola.
3 pounds apples, such as Empire, Rome, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
3/4 cup cranberries
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. If you are adding pecans do it now.Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. If using cranberries add them now. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Adapted from Everyday Food, October 2007