Now that our kitchen renovation is mostly finished, we've decided to take the vacation we've been delaying all summer and are heading to New York City for a week, starting tomorrow! Another great thing about having my kitchen back is that I can bake again and share the yummy recipes with you. So here's a little homework for you for while I'm gone.
There are lots of apple crisp recipes out there, none of them very different from each other, but all of them missing one key ingredient — the crisp! Most recipes could stand to at least double the topping, or use less apples, one or the other. I've decided to buck the tradition and give you a recipe with just the right amount of crisp. It requires you to get your hands dirty, so this is a fun one to share with the kiddies too. Enjoy!
Ingredients
3/4 cup all-purpose flour, (spooned and leveled)
3/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats
4-5 apples, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar.
Cut butter into flour until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow baking dish, and sprinkle with topping mixture. Bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Serves 4.
