Apple Crisp

By carvalhohm2

Ingredients

• Crisp Topping:
• 1 cups (200g) Granulated Sugar
• 1 1/2 Cups (195g) All Purpose Flour
• 14 tablespoons (196g) Unsalted Butter
• Apple Filling:
• 6-8 large–Approx 1 1/2 Lbs of peeled cored apples. (680g) Granny Smith Apple (or any baking apple of your choice) this is about 8 cups of sliced apples
• 1 1/2 teaspoons (3g) Ground Cinnamon
• 2 Tablespoons (25g) Granulated Sugar (the sugar here is optional depending on your variety of apple you may want more or less or none at all)
• 1 large lemon (Juice and Zest)
• 4 fluid ounces (1/2cup) (120ml) Apple Juice

Details

Servings 10
Adapted from woodlandbakeryblog.com

Preparation

Step 1

Crisp Topping:
Combine the sugar and flour together in a mixer bowl fitted with a paddle attachment and blend on low speed to combine.

Add the diced butter all at once and mix on medium speed to incorporate well. The mixture will resemble very well sand.

Sprinkle the mixture out onto a parchment lined sheet pan and freeze for at least 30 minutes.

Once the chunks are frozen, place a little at a time in a food processor with the blade attachment and add about 1-2 tablespoons of flour. Pulse until the mixture is broken up and even pieces remain.  The size of peas.

At this point you can store it in the freezer for up to 3 months, OR simply proceed to the Apple Filling recipe below to make the Apple Crisp Dessert.

Apple Filling:
Peel and Core the apples and slice them into 1/4″- 1/2″ thick slices. I find that Granny Smith apples do well at 1/4 ” slices and other varieties that can be less firm will do better at 1/2 ” slice. If you slice too thin you will have apple crisp soup by the time is done baking!

Toss the apple slices with the lemon juice, zest and apple juice.
Add the cinnamon and sugar, tossing to coat the apples evenly.
Turn out into a casserole dish (9 X 13″ Casserole Dish Or 9″ Deep Dish Pie Casserole) and then pile on all of the crisp topping.

Bake in a preheated 375 degree F oven for approximately 20-25 minutes and then turn the oven down to 350 to finish baking until the apples yield and are tender when pierced with a fork in the center. Approximately 40 minutes total.

Be sure the crisp topping is also baked thoroughly and not gooey or raw when you lift a piece to check it.

Serve warm or cold, it is your preference.

Apple Crisp can be stored at room temperature for up to 4 days, or in the refrigerator for up to 9 days.