Post by Mark on Sept 23, 2017 17:52:06 GMT
Adapted from bhg
This classic Apple Crisp recipe tastes like fall itself! Just add a scoop of ice cream or some rich custard sauce and caramel for perhaps the best apple dessert you've ever experienced!
Yield: 10 Servings
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1/3 cup packed brown sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt or 1/4 tsp. salt
- 2/3 cup unsalted butter, cut in pieces
- 8 cups peeled apples, sliced 1/2 inch thick
- 2 tablespoons lemon juice
- 1/4 - 1/3 cup granulated sugar
- 1 tablespoon unbleached all-purpose flour
- 1/2 teaspoon kosher salt or 1/4 tsp. salt
- 1/8 teaspoon nutmeg
- Butter for baking dish
- Whipping cream
- Rich Custard Sauce
Directions
- Heat oven to 375° F (190° C). In a large bowl combine the 1-1/2 cups flour, 1 cup granulated sugar, brown sugar, cinnamon, and 1/2 teaspoon salt. With your fingers work the butter into the flour mixture until it just begins to cling together. Work it just past the just crumbly stage. The topping can be made in advance, store it for up to a week in the refrigerator or a month carefully wrapped and frozen.
- In a small bowl combine the 1/4 to 1/2 cup sugar, 1 tablespoon flour, salt, and nutmeg. A light grating of fresh nutmeg plays well against the acidity and sweetness of the apples. Use the lesser amount of sugar for sweeter apples.
- Sprinkle apples with sugar-nutmeg mixture, then with your hands, mix together. Heap into a lightly buttered 2-quart baking dish. Apples collapse a good bit during cooking, so it is important to pile them above the rim of the baking dish. Otherwise you can end up with a sunken crisp. Cover the top of the apples with the crumb mixture, breaking up large pieces as necessary to cover.
Cover the crisp first with parchment, then foil. This eliminates the chance of any 'tin can' flavor into the crisp. - Place on a foil-lined baking sheet and bake in the preheated oven for 20 minutes. Carefully remove foil and paper from the opposite side of the pan (to keep steam away from your face and hands).
- Return to oven; bake 30 to 40 minutes more or until top is golden and apples are just tender when pierced with the tip of a paring knife. To ensure the flour in the filling is cooked, bake until thickened juices bubble from the fruit.
- Let cool 15 to 30 minutes before serving. Serve with whipping cream or Rich Custard Sauce.
Rich Custard Sauce
Ingredients
- 1 cup milk
- 1 vanilla bean
- 4 egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Directions
- Heat milk and vanilla bean, twisted to bruise and release essence, but not split, in a medium-sized nonreactive saucepan to just below the boiling point. Remove from the heat, and allow to sit, covered, for 10 minutes to allow the vanilla bean to infuse the milk.
- While the milk is seeping, whisk together the egg yolks and sugar. Remove the vanilla bean, and slowly whisk the hot milk into the sugar-and-egg-yolk mixture. transfer back tot he saucepan, and return the pan to the stove. Cook over medium heat, stirring constantly, until the custard coats the back of the spoon. At no time should the custard reach a simmer or boil.
- Remove from the heat, and stir in the heavy cream. Pour through a fine-mesh strainer, and stir in vanilla extract and salt. Cool slightly; cover and chill.