Apple Crisp - Dutch, Quick

By mariannefeldman

http://www.cooksillustrated.com/recipes/755-quick-dutch-apple-crisp?incode=MCSCZ00L0

QUICK DUTCH APPLE CRISP
cooksillustrated.com

Serves 8. Published November 1, 2000.

WHY THIS RECIPE WORKS:
To create a flavorful, deep-dish apple crisp recipe worthy of presentation, we sautéed a combination of Granny Smith and McIntosh apples in sugar, cinnamon, salt, and butter. Once they were softened, we removed them from the pan and added heavy cream to reduce and deglaze the pan. Combining the apples and cream mixture and topping the fruit with a crunchy streusel were the finishing touches on our Dutch apple crisp recipe.

This quick variation on our Dutch Apple Pie eliminates the pie crust, allowing you to have dessert on the table in less than an hour.

Ingredients

• Apple Filling
• 2 1/2 pounds Granny Smith apples (about 5 medium)
• 2 pounds McIntosh apples (about 4 medium)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon table salt
• 2 tablespoons unsalted butter
• 3/4 cup golden raisins
• 1/2 cup heavy cream
• xxx
• Streusel Topping
• 1 1/4 cups unbleached all-purpose flour (6 1/2 ounces)
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 tablespoon cornmeal - do not use coarse grind corn meal
• 7 tablespoons unsalted butter, melted

Preparation

Step 1

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.

2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

3. Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.

4. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.




You'll know your pie filling is ready when the McIntosh apples just start to break down, as shown here.