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.
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.