Apple Crisp 2

By á-44499

Each Serving : 3687 Calories, 13g fat, 33mg cholesterol, 237mg sodium, 64g carbohydrates, 2g fiber, 2g protein.
The topping can be made ion advance; store it for up to a week in the fridge or a month carefully wrapped and frozen.

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1 cup granulated sugar
• 1/3 cup packed brown sugar
• 3/4 tsp freshly ground cinnamon
• 1/2 tsp kosher salt or 1/4 salt
• 2/3 cup unsalted butter, cut in pieces
• 8 cups peeled apples, sliced 1/2 inch thick
• 2 Tbsp fresh lemon juice
• 1/4 to 1/3 cup granulated sugar
• 1 Tbsp. Unbleached all-purpose flour
• 1/2 tsp. kosher salt or 1/4 tsp salt
• 1/8 tsp freshly grated nutmeg
• Butter for baking dish
• Whipping cream or rich custard sauce

Preparation

Step 1

Preheat your oven to 375 degrees. IN a large bowl, combine the 1 1/2 cups flour, 1 cup granulated sugar, brown sugar, cinnamon and 1/2 tsp salt. With you fingers, work butter into flour mixture until it just begins to cling together.
In a 4-quart bowl toss together apples and lemon juice. When adding lemon juice, forgo the squeezer and use your fingers to catch the seeds. In a small bowl combine the 1/4 to 1/3 cup sugar, 1 tablespoon flour, salt and nutmeg.
Sprinkle apples with sugar-nutmeg mixture, then with your hands, mix together. Heap into a lightly buttered 2-quart baking dish. Pile apples above the rim of baking dish. Cover the top of the apples with the crumb mixture, breaking up larger pieces as necessary to cover.
Cover the crisp first with parchment; then foil. Place on a foil-lined baking sheet and bake in the preheated oven for 20 minutes. Carefully remove foil and paper from the opposite side of the pan. Return to oven; bake 30 to 40 minutes more or until top is golden and apples are just tender when pierced with the tip of a pairing knife. To ensure the flour in filling is cooked, bake until thickened juices bubble up from the fruit. Let cool 15 to 30 minutes before serving. Serve with whipping cream or rich custard sauce.