Apple Crisp Game Changer

I have recently discovered I love all things Ruth Reichl. Her blog, her memoirs, her cookbook. Recently, we had some friends over for a cozy, fall meal (white chicken chili–yum!), and I wanted to serve something delicious, but simple for dessert. I pulled my copy of Gourmet off the shelf, flipped through the dessert section, and found this recipe for Apple Crisp. Homey, unassuming apple crisp.

Having an overabundance of apples, I gave it a try. And folks, this recipe is an apple crisp game changer. It will force you to abandon every other apple crisp ever created in your kitchen. Serve warm out of the oven, topped with whipped cream.

IMG_0801Apple Crisp

Based on Gourmet

For the topping, you’ll need:

  • 2 1/3 cups flour
  • 3/4 brown sugar, packed
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 sticks butter, slightly softened and cut into tablespoons
  • 1 1/2 cups pecans, toasted and chopped

For the apples, you’ll need:

  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 5 pounds of apples–sweet and crisp. Gourmet recommends fuji or jonagold.
  • 2 TBS lemon juice

1. Preheat oven to 375 degrees. Butter a 9×13 baking dish (or 3.5-4 quarts).

2. To toast the pecans, spread them in a single layer on a cookie sheet. Put them in your preheated oven for 5 minutes. Don’t let them go too long–they go from fine to scorched quickly!

3. To make the topping, combine flour, sugars, cinnamon and salt in a food processor and blend until well combined. Add butter and pulse until mixture forms large clumps. If you don’t have a food processor, you could do this with a handheld pastry cutter. Transfer to bowl and mix in pecans with your fingers.

4. Combine sugar and cinnamon in a large bowl. Peel, quarter and core apples and cut into 1/2-inch thick slices. Add apples and lemon juice to sugar mixture and toss until well combined.

5. Assemble your crisp. Spread apples in dish. Crumble topping evenly over apples. Bake until topping is golden brown, 45 to 60 minutes. Let cool slightlyand serve warm.

You could easily half this recipe. Simply bake in an 8×8 dish.



Apple Crisp

Some good friends gifted us with a box of apples. Most of them will be turned into applesauce, but I couldn’t forgo an opportunity to make an apple baked something with fresh-from-the-orchard apples.

Rather than turn to my standby cookbook–ahem. google.–I pulled a real book of my shelf and flipped to the index. No need to look any further. Thanks, Gourmet.

A simple, yet slightly different take on apple crisp. This one sure won’t disappoint!

IMG_0801Apple Crisp

from Gourmet, with only very slight adjustments

You’ll need:

  • 2 1/3 cups flour
  • 3/4 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 sticks butter, softened
  • 1 1/3 cups pecans, toasted, then chopped
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 5 pounds apples–the actual number will vary greatly based on the apples you use. Make sure to weigh them out!
  • 2 Tbs lemon juice

1. Preheat oven to 375 degrees and butter a 9×13 dish.

2. Make the topping first. Combine flour, brown sugar, cinnamon, and salt. Mix together. Add butter, and mix until the dough clumps. If you have a food processor-use it. It makes the process much easier!

3. Peel, core, and slice apples. You want slices about 1/2 inch thick.

4. Combine sugar and cinnamon in a large bowl. Toss apples in cinnamon sugar. Add lemon juice. Toss again.

5. Toast pecans for 7 minutes in preheated oven. Chop. Then add to topping, using your fingers to incorporate.

6. Pour apples in the bottom of the dish. Crumble topping over them.

7. Bake for 50-60 minutes, until top is golden brown. Serve warm, with a dollop of whipped cream.


Lemon Pound Cake

Pound cakes got their name from the ingredients they require: 1 pound each of butter, sugar, flour, and eggs. Let me tell you, that’s a lot of butter. That’s 4 sticks, people. Four whole sticks of butter in one cake. That’s a lot. But if that sounds like a good time to you, this classic recipe is where it’s at!

I wanted to try something a bit different than a classic pound cake. Rather than strike out on my own, alter a recipe, and undoubtedly create a disaster, I consulted my library-borrowed copy of Gourmet. Success! (side note: the library is a great place to try out cookbooks before you buy them!)

This pound cake uses cake flour, instead of the traditional all purpose. Don’t have cake flour? Never fear! Joy the Baker to the rescue! You need all purpose flour and corn starch, and you can make your own cake flour.

So, find ye a copy of Gourmet and go to town! The recipe is simple, and yields a light, tasty pound cake, with just a hint of lemon in it. Top with strawberries or blueberries for an extra dose of awesome.