Our goal this weekend was to hit up an apple orchard to score ourselves a big pile of apples for saucing and for use in other autumnal recipes. As we headed down to the nearest orchard (about an hour's drive south), I paged through the Joy the Baker Cookbook, which I recently picked up from the library. A recipe for Joy's "Man Bait" Apple Crisp caught my eye, and I immediately knew that I would be setting aside a few of our soon-to-be-purchased apples to make this recipe. I made a few adjustments, including halving her original recipe, but the great thing about crisps is that they're pretty hard to mess up.
Apple Crisp (printer-friendly version)
makes 6-8 servings
For the apples:
6 apples, peeled, cored, and cut into slices [I used McIntosh]
3 tablespoons raw cane sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon cardamom
For the topping:
1 1/3 cup unbleached all-purpose flour
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup pecans, chopped
1/2 cup quick-cooking oats
1/4 cup (1/2 stick) unsalted butter, softened
1. Preheat the oven to 350 degrees. Spray an 8x8 baking dish with cooking spray.
2. Add the apple slices to the baking dish.
3. In a small bowl, stir together the sugar, cinnamon, nutmeg, and cardamom. Sprinkle over top the apple slices. Use your hands to combine the sugar mixture with the apples.
4. In a medium bowl, stir together the flour, brown sugar, cinnamon, nutmeg, chopped pecans, and oats. Add in the unsalted butter, and use your hands to combine the ingredients until the mixture resembles coarse meal.
5. Add 3/4 cup of the topping to the apple slices. Use your hands to combine the ingredients.
6. Cover the apples with the remaining topping, spreading it evenly.
7. Bake in the oven for 55-60 minutes, or until the topping is browned and the apples are bubbly.
8. Let cool for a few minutes. Serve warm with a (generous) scoop of vanilla ice cream.
(adapted from the Joy the Baker Cookbook)
makes 6-8 servings
For the apples:
6 apples, peeled, cored, and cut into slices [I used McIntosh]
3 tablespoons raw cane sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon cardamom
For the topping:
1 1/3 cup unbleached all-purpose flour
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup pecans, chopped
1/2 cup quick-cooking oats
1/4 cup (1/2 stick) unsalted butter, softened
1. Preheat the oven to 350 degrees. Spray an 8x8 baking dish with cooking spray.
2. Add the apple slices to the baking dish.
3. In a small bowl, stir together the sugar, cinnamon, nutmeg, and cardamom. Sprinkle over top the apple slices. Use your hands to combine the sugar mixture with the apples.
4. In a medium bowl, stir together the flour, brown sugar, cinnamon, nutmeg, chopped pecans, and oats. Add in the unsalted butter, and use your hands to combine the ingredients until the mixture resembles coarse meal.
5. Add 3/4 cup of the topping to the apple slices. Use your hands to combine the ingredients.
6. Cover the apples with the remaining topping, spreading it evenly.
7. Bake in the oven for 55-60 minutes, or until the topping is browned and the apples are bubbly.
8. Let cool for a few minutes. Serve warm with a (generous) scoop of vanilla ice cream.
(adapted from the Joy the Baker Cookbook)
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