Autumn is here. The smells, the sights, the sounds (mostly of rain around here). Here is an easy recipe for an apple crisp, and a great way to use your fall apple harvest.
4 large apples, cut into chunks
Cinnamon and nutmeg as you choose
1/2 cup brown sugar
1/2 cup unbleached white flour
4 tablespoons chilled unsalted butter cut into bits
Cinnamon and nutmeg as you choose
1/2 cup brown sugar
1/2 cup unbleached white flour
4 tablespoons chilled unsalted butter cut into bits
1/2 cup each of walnuts and pecans
Dash of salt
Preheat over to 350. Put apples in a pie pan. Dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes.
In a food processor, chop nuts with a few short pulses. Add sugar and flour and process to combine for five seconds. Add salt and butter and pulse 8-10 times, until the mixture resembles coarse meal.
Sprinkle topping over baked apples and continue baking until topping is lightly browned and crispy – about 30 minutes.
You can mix in 1/4 cup of apple cider with the apples, but not necessary if the apples are juicy. Be sure to have a cup of hot apple cider with your crisp while you sit by the fire!
Dash of salt
Preheat over to 350. Put apples in a pie pan. Dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes.
In a food processor, chop nuts with a few short pulses. Add sugar and flour and process to combine for five seconds. Add salt and butter and pulse 8-10 times, until the mixture resembles coarse meal.
Sprinkle topping over baked apples and continue baking until topping is lightly browned and crispy – about 30 minutes.
You can mix in 1/4 cup of apple cider with the apples, but not necessary if the apples are juicy. Be sure to have a cup of hot apple cider with your crisp while you sit by the fire!
