Old Fashioned Apple Crisp

There are a few things that Tim will consistantly ask for; Chocolate Chip Cookies and Apple Crisp.  I finally gave in to the latter and found a glorious Old Fashioned Apple Crisp recipe by the Barefoot Contessa in her "Parties!" Cookbook (p. 226).  I actually cut the filling part of the recipe in half as Tim travels next week and I didn't want to get stuck with the leftovers, though this still made plenty.  However, we both love the topping on a nice crisp so I left that portion of the recipe whole.

Preheat the oven to 350 degrees F. Total baking time will be in excess of 1 hour depending on desired browning and depth of baking vessel.

Butter, spray, or otherwise lubricate a baking vessel of your choice. The more narrow and deep, the longer the baking time necessary. For this example I used an uncovered 2.8 Liter oval with at least 2 in sides.

 

For the filling:

• 2.5 lbs apples
  (I used a combination of baking apples; 2 Cameo, 2 Cortland & 2 Rome)
  [Peeled, cored, and cut into slices]
• Fresh Zest from 1 Orange & 1 Lemon
  (please don't use dried, it makes a big difference)
• 1/2 Orange, squeezed and reamed to get the pulp & juice
• 1/2 Lemon, squeezed and reamed to get the pulp & juice
• 1/4 C Granulated Sugar
• 1 t Ground Cinnamon
• 1/2 t freshly grated Nutmeg (again, fresh is best.  World of difference)

To peel the apples I used a peeler.  I started with a pearing knife as that was the method I learned from my paternal grandmother, Mema.  She would let me use the peeler and would use the pearing knife instead.  So I grew up believing it was a more advanced tool and developed a preference.  However this time I used a peeler and found it easier as well as more effective as it left the majority of the fruit.  I still have the fond memory of cooking with my Mema, though.

I also happened upon a nifty gadget for coring and slicing the apples.  It is able to convert between an 8-slice and a 16-slice which is perfect for crisps and pies.  The thinner the apples the softer they will become in the final product.  You aren't looking for a sauce consistancy, so don't break out the mandoline slicer. 

The acid in the citrus fruit will prevent the apples from browning, so feel free to squeeze and zest those first into your large work bowl.  Then toss the apples with each addition. Sprinkle in the sugar and spices and toss to coat evenly. Set aside while you assemble the crust.

 

For the Topping:

• 1.5 C All-Purpose Flour (or use Whole Wheat Flour)
• 3/4 C Granulated Sugar
• 3/4 C Lt. Brown Sugar, packed
• 1/2 t Kosher Salt (don't skip the salt to attempt to reduce your sodium intake. This is wildly crucial for a balanced flavor)
• 1 C Oatmeal (don't use instant, get the good stuff, whole grain olf fashioned rolled oats)
• 1/2 lb cold unsalted butter, diced

To make the topping, combine thougroughly the dry ingredients. Small nuggets of brown sugar are fine, but break up any large ones.  If you have a stand mixer, add the dry ingredients to the bowl and attach the paddle. Start on low to not cover your kitchen in sugar and oats. Add the butter a portion at a time and combine until the pieces are small (pea sized). You can also use a hand mixer or even the best tools in your kitchen, a pair of clean hands.

Sprinkle the topping evenly over the filling. Place the baking vessel on top of a lined baking sheet, unless you enjoy cleaning hardened burnt sugar off the bottom of your oven. Actually, though still recommended, there was no overflow in this instance.

Bake the goodness at 350 degrees for over an hour. What you are looking for in a finished product is bubbling goodness around the edges. Overall browning, some dark spots are fine as long as they are still in the brown family. Before you dig into the final product, let it rest for 30 minutes. It will be difficult to do, but as Alton has said, "your patience will be rewarded".

You've just spent the better part of an hour (or in this instance 1.5 hours) breaking down the apples, marrying the sugars, butter and grains in the crust, and filling your whole house with a marvelous aroma. This crisp deserves to be truly glorious when you finally get to taste your work. As the goodness cools, the apples will marry with the sugar to release pectin which will give your crisp some hips.

Serve warm or cold, with or without a scoop of vanilla bean ice cream.