Apple Crisp

Recipe courtesy Alex Guarnaschelli
Show: Alex's Day Off Episode: En Papillote, A Steamed Fish Secret

Photo: Apple Crisp

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: 5 min
Cook: 45 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • About 3 pounds or 8 Granny Smith apples, peeled
  • 1 lemon, zested and juiced, plus 1 lemon, zested for garnish, optional
  • 1 orange, zested and juiced
  • 1 tablespoon molasses
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/8 teaspoon freshly ground nutmeg
  • 3/4 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 stick (8 tablespoons) lightly salted butter, cut into cubes, plus 1 tablespoon for baking dish
  • Ice cream, for serving
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Directions

Preheat the oven to 375 degrees F.

Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend.

In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. Spread it out on a plate or small baking sheet and refrigerate until ready to use.

Butter the bottom and sides of a shallow rectangular baking dish (approximately 13 inches long and 9 inches wide) with the remaining tablespoon of butter. Add the apples and top with the butter-flour mixture. Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 to 45 minutes. Remove from the oven and set aside to cool a few minutes before serving. To serve, garnish with additional lemon zest and ice cream, if desired.

Notes

I would love to take full credit for this recipe but it is simply the recipe my mother made year after year when I was growing up. So simple and delicious.

I love all apples but my newest favorites are Braeburn and Rome varieties. They are tart and hold up well when cooked. For this recipe, however, I use pure Granny Smith. Tart, tried and true.

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  • on May 16, 2012

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    Made this recipe for my husband lastnight. It was very tasty,and crunchy. Well done!

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  • on December 19, 2011

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    I LOVE the way Alex cooks. This recipe is very delicious and easy to prepare. Good comfort dessert for these cold days and nights in Connecticut. My 11 yr. old son is usually not a sweet eater, but he loved this dessert, especially with the vanilla bean ice cream melting over the top of that crispy crunchy topping! Thanks Alex for another masterpeice!

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