Apple Crisp

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.
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
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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

Directions

  1. Preheat the oven to 375 degrees F. 
  2. 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. 
  3. 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. 
  4. 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.

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