Sunday, February 12, 2012

Recipe of the Week!

Apple Crisp

I made this apple crisp for a dinner party where I was in charge of the dessert course. I had to poke some holes in the top crust during the baking process to help the cooking along. We topped it with cool whip or vanilla ice cream. The apple crisp got good reviews and it was pretty quick and easy to make.


  • 5 pounds McIntosh apples
  • Grated zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

For the topping:


Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

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