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Apple Crisp!

November 3, 2009



Apple Picking

Yes, that’s lil ole me in my hoodie and bell bottoms surrounded by delicious apples waiting to be picked.  Fall has always been my favorite time of the year in New England.  The air is crisp, the leaves are vibrant colors of gold, red & orange and the apples, bountiful!  Apple picking was a tradition I always looked forward to as a kid.  My dad was a baker back then so when we brought all those glorious apples home we made apple pie or rather pies.

Unfortunately, we don’t go apple picking as a family anymore and my dad doesn’t bake but the apples are still everywhere and I have become the family baker.  As I was driving around the north shore with my cousin yesterday, all the beautiful fall foliage and chilly weather put me in the perfect mood for an apple crisp.  So I picked up some apples and headed to my kitchen.


Gala Apples

Gala Apples

For this crisp I used Gala apples, but varieties like Golden Delicious, Granny Smith and Winesap are excellent in this recipe too.  You want to use an apple that is crisp, sweet and tart.  Although if you’re in a pinch use what’s at hand!

Here’s what you’ll need:

  • 9″ pie dish
  • 4 Gala Apples
  • 1/2 c. all purpose flour
  • 1/4 c. sugar plus 3 tbsp
  • 1/4 c. light brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (fresh grated is best!)
  • 1/8 tsp salt
  • 6 tbsp cold butter, cubed
  • 1/2 cup old fashioned oats
  • 1/3 c. chopped pecans or walnuts
  • 1 lemon zested and juiced

Preheat your oven to 350.  Butter your pie dish and set aside.  Combine all the dry ingredients with the butter and rub this mixture with your fingers until it looks like coarse meal.  Next peel and core the apples and cut into 1 inch chunks.  Mix the apple chunks with the remaining 3 tablespoons of sugar, lemon juice and 1 teaspoon of the lemon zest.  Place the apples in your pie dish and cover with the oatmeal mixture.  Bake until the edges of the pie dish are brown and bubbly, about 40 minutes.


Apple Crisp

Apple Crisp & Fresh Whipped Cream


By this time your house should be smelling like heaven.  While my crisp is cooling I chill a glass bowl and some heavy whipping cream in the freezer for about 10 minutes.  Pour the heavy cream into the bowl and using an electric mixer start beating the cream, slow at first then speed up.  As the cream is whipping up slowly add 3 tablespoons of superfine sugar to sweeten it up.  Beat the cream until it forms stiff peaks.

While still warm and gooey scoop the apple crisp into individual bowls and top with the fresh whipped cream.  Now that’s yummy!


Apple Crisp with Fresh Whipped Cream

Apple Crisp with Fresh Whipped Cream





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