Sunday, January 26, 2020

ChezCindy: Cinnamon Spiced Apple Crisp

I have a dear friend who makes a delicious Berry Crisp dessert.  When a group of us are coming together for a dinner gathering, she will offer to bring the dessert to which the answer is "Yes, please bring your awesome Berry Crisp!".  She does not use a recipe.  But it comes out fantastic every time.

Below is my recipe for Apple Crisp.  Like my friend, a recipe can serve as a guide, sending you in the direction of creating your own Fruit Crisp dessert.  Crisps can be made with any fruit or combination of fruit.  Frozen fruit can also be used, such as berries and cherries.  My preference is to go heavy on the amount of oatmeal used, cutting back on the flour.  I often add chopped walnuts and vary on the spices depending on what fruit is used.

Use this recipe as your starting point and then make it your own.  

Cinnamon Spiced Apple Crisp
4 pounds Golden Delicious apples
zest of 1 orange
2 tablespoons fresh squeezed orange juice
2 tablespoons fresh squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Crisp Topping
1 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 teaspoon kosher salt
1 1/2 cups oatmeal
2 sticks cold unsalted butter

Preheat the oven to 350 degrees.  Butter 6 small ramekins, place onto a parchment-lined rimmed baking sheet.  

Peel, core and cut the apples into thin wedges.  Combine the apples with the orange zest, juices, sugar and cinnamon.  Toss together until the apples are well coated.  Spoon the apples into the prepared ramekins, dividing equally, leaving enough room for the added crisp topping, roughly 1/2-inch.  

Make the crisp topping in a food processor by adding the flour, sugars, salt and oatmeal into the bowl fitted with the blade in place.  Pulse for a few seconds to combine.  Dice the cold butter into small 1/2-inch pieces.  Add to the processor bowl.  Pulse 2-3 times until the mixture is crumbly with the butter still showing in small bits.  Using a large spoon, evenly divide the crisp topping over the apples.  

Place the sheet tray into the hot oven.  Bake for roughly 55-60 minutes until the tops are golden and the filling is just starting to bubble on the edges.  

Serve warm with ice cream.  

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