Skip to main content

Apple Crisp

5 lbs. McIntosh or Macoun apples
grated zest of 1 orange
grated zest of 1 lemon
2 TBS freshly squeezed orange juice
2 TBS freshly squeezed lemon juice
1/2 cup granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the topping:
1 1/2 cups all-purposed flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 lb. cold unsalted butter, diced

Preheat oven to 350F. Butter a 9x14x2 inch oval baking dish

Peel, core, and cut the apples into large wedges. Combine the apples with the zest, juices, sugar and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachments. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.
Labels:

Comments

Post a Comment

Popular posts from this blog

Baked Eggplant Parmesan Stacks from Skinnytaste Fast and Slow

Serves 4 olive oil spray 2 lg. eggplants 1/2 t kosher salt ground pepper 1 c part-skim ricotta 3/4 c shredded part-skim mozzarella 1/2 c freshly grated pecorino cheese 3 T finely chopped fresh basil 1 1/2 c marinara sauce 32 (or more) baby spinach leaves Preheat oven to 450.  Spray 2 baking sheets with oil. Slice each eggplant crosswise into 12 1/2 inch thick rounds (to get approx 24 rounds total.)  Arrange eggplant onto baking sheets.  Lightly spritz both sides with olive oil and season with s & p. Bake until golden brown on both sides (8-10 mins approx) on each side.  Transfer all but the 8 biggest pieces onto a plate. Meanwhile, combine ricotta, mozzarella, pecorino and basil. Make stacks by ladling 1 T marinara onto each of the eggplant slices.  Top with 1 T cheese mixture and spinach leaves.  Repeat layers. Bake until cheese is melted 8-10 mins.
Post a Comment
Read more

Curtis Stone's Prosciutto-Wrapped Pork with Sage and Capers

Serves 4 Work: 20 minutes Total: 35 minutes Ingredients 4 1/2-inch-thick boneless center-cut pork chops (6 ounces each) 1 teaspoon kosher salt Ground black pepper 4 slices prosciutto 3 tablespoons olive oil 12 sage leaves 2 tablespoons drained capers 1 tablespoon unsalted butter Zest and juice of 1 lemon 1 6-ounce bag baby spinach leaves Directions 1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center. 2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet. 3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish. 4. Add spinach to the pan and cook until it wilts, about 2 m...
Post a Comment
Read more