Granny Smith apples are the key to this crisp, because their
tartness is delicious with the sweet, crunchy oat-flecked crumb topping. Granny
Smith apples are among my most favorite fall fruits. Not only are they delicious and tart but they
lend themselves so many great dishes.
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1 stick unsalted butter, finely diced and chilled, plus 2 tablespoons
1 1/2 cups all-purpose flour
3/4 cup rolled oats (not quick-cooking)
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
Scant 1/2 teaspoon ground cardamom
Crème fraîche or vanilla ice cream, for serving
Directions
Preheat the oven to 350°. In a large bowl, toss the apples with
the lemon juice and granulated sugar. In a very large skillet, melt the 2
tablespoons of butter. Add the apples and cook over moderate heat, stirring
occasionally, until softened but not browned, about 5 minutes. Scrape the
apples into a large baking dish.
Wipe out the bowl. Add the flour, brown sugar, oats, cinnamon,
salt, cardamom and the 1 stick of diced butter and, using your fingers, rub the
butter into the dry ingredients until the mixture resembles coarse meal. Press
the topping into clumps and scatter it over the apples.
Bake the crisp for 45 to 50 minutes, until the apples are bubbling
and the topping is golden.
Let cool, then serve warm with crème fraîche or ice cream.
CONTRIBUTED
BY TANYA HOLLAND
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