Sunday, March 9, 2008

Old Fashion Apple Crisp

Can you smell the home baked goodness? This is one of my go-to classics from Barefoot Contessa Parties! by Ina Garten. It can be made ahead and reheats beautifully.

Like any apple crisp, it is wonderful topped with vanilla ice cream or fresh whipped cream.



5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into a 9 by 14 by 2-inch oval baking dish (or individual dishes if you prefer).

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
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