Apple Crisp II

Apple Crisp II
Apple Crisp II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • for the topping

  • 1/2

    cup all-purpose flour

  • 1/3

    cup light brown sugar

  • 1/2

    cup rolled oats

  • 1/2

    cup pecans, walnuts, or almonds; chopped

  • 7

    tablespoon cold butter

  • for the filling

  • 2-1/2

    pound apples: Granny Smith, Braeburn, Fuj; cored, 3/4 inch chunks

  • 1/4

    cup Butter; melted

  • 2/3

    cup light brown sugar

  • 1-1/2

    teaspoon Cinnamon

  • 2

    tablespoon corn starch

  • 1

    lemon; juice and zest

Directions

Make the topping: Add the flour, sugar, oats and nuts to the bowl of a food processor. Pulse a few times to combine. Add the butter and pulse until the mixture resembles a coarse meal. Note: Topping can be made several days in advance and kept airtight in the refrigerator. Make the filling: Heat oven to 375°F. Place rack in the middle of oven. Combine the apples, butter, sugar, cinnamon, cornstarch and lemon juice and zest in a bowl. To assemble: Place 8 6-ounce baking dishes on a baking sheet. Divide the apple mixture among the dishes, pressing firmly so the filling is approximately one half inch below the rim. Top with the crumbs, creating a 1/2 inch layer of topping. Note: Crisps can be prepared one day ahead, covered tightly in plastic and refrigerated. Let the crisps come to room temperature before baking. Bake until the apples are tender and the topping is browned, about 25 to 30 minutes. Remove from oven and cool at least 30 minutes before serving. Note: Can be rewarmed in a 250°F oven for 15 minutes.

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