Since the Holidays are here and everyone is feeling the pressure,
I thought it would be helpful to give you a Gift of Flavors!!
Here is a video of an Apple Crisp recipe that is one of my favorite desserts.
In this video, I give you a step by step demonstration of how to make this
delicious recipe. Your family and friends will love it.
Here’s a great tip!!
You can make 2 or 3 recipes at a time and freeze the topping.
When you want to make a quick dessert, simply cut up the fruit and
spoon on the topping and bake.
Voila… an easy, dessert that never fails to please !
Happy Holidays and Happy Cooking!!!
Flavors ‘Apple Crisp
Serves 8-12
5 medium Granny Smith apples ( about 1 ½ pounds)
4 large McIntosh apples ( about 1 pound)
1 1/2 cup raisins
6 tablespoons maple syrup
Juice of one lemon
2 teaspoons lemon zest
1 teaspoon vanilla
½ teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Crunchy Oat Topping, chilled
2 pints vanilla ice cream
Position a rack in the middle of the oven and preheat to 400 degrees.
Cut the fruit into small sections and place into an large oven proof baking dish and
add the raisins.
Toss the fruit with the maple syrup, lemon juice and zest.
Add the vanilla, cinnamon and nutmeg.
With the tines of a fork, break up the largest lumps of topping.
Spoon the topping mixture evenly over the fruit, using it all.
Set the dish in the oven and bake until the fruit is bubbling and the topping is browned
and crispy.. about 35 to 45 minutes. Set on a rack to cool for at least 10 minutes.
Serve hot, warm or cold with vanilla ice cream.
Crunchy Oat Topping
This all purpose topping can be prepared a day or two in advance and kept in the fridge till ready to use.
Or freeze for months and then let thaw in the fridge until ready to use.
1 1/3 cup golden brown sugar
1 cup unbleached all purpose flour
1 cup old fashioned( not quick cooking) rolled oats
1 teaspoon ground cinnamon
1 cup walnut pieces
¼ teaspoon salt
12 tablespoons chilled unsalted butter, cut into small pieces
In a food processor, combine the brown sugar, flour, rolled oats, cinnamon, walnuts and salt. Pulse to blend. Scatter the butter over the oat mixture and process until a soft, crumbly and lumpy cookie like dough forms. Cover and refrigerate. Use directly from the fridge.
