Apple Crisp

Apple Crisp was pinched from <a href="http://www.epicurious.com/recipes/food/views/apple-crisp-51203860" target="_blank">www.epicurious.com.</a>

"Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. "The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between," says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and breaks down when baked. Golden Delicious apples are more tart; they'll soften a bit in the oven, but will maintain their shape. Both are readily available, but Macouns are a good substitute for the McIntosh, and Honey Crisp can be used in place of the Golden Delicious. For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "

Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. \"The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "

Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. \"The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything..."); }); } */..."

INGREDIENTS
For the crisp topping:
1 cup all-purpose flour
2/3 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
For the apple filling:
2 pounds firm, sweet apples (4 to 5 medium-large apples)
Up to 1/4 cup water
Vanilla ice cream or heavy cream
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