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Apple Crisp
Nb persons: 8
Yield:
Preparation time:
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3/4 cups | all-purpose flour, (3 3/4 oz.) |
3/4 cup | pecans, finely chopped |
3/4 cup | oats, (2 1/4 oz) |
1/2 cup | brown sugar, packed, (3 1/2 oz) |
1/4 cup | white sugar, (1 3/4 oz) |
1/2 t. | salt |
1/2 t. | cinnamon |
8 T | butter |
Filling | |
3 pounds | apples, peeled, cored, halved, and cut into 1/2‑inch wedges |
1/4 cup (1 3/4 ounces) | granulated sugar |
1/4 teaspoon | ground cinnamon |
1 cup | apple cider |
2 teaspoons | lemon juice |
2 tablespoons | unsalted butter |
1. For the topping: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in bowl. Stir in melted butter until mixture is thoroughly moistened and crumbly. 2. For the filling: Toss apples, sugar, and cinnamon together in large bowl. Bring cider to simmer in 12‑inch ovensafe skillet over medium heat and cook until reduced to 1/2 cup, about 5 minutes. Transfer reduced cider to liquid measuring cup and stir in lemon juice. 3. Melt butter in now-empty skillet over medium heat. Add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Off heat, gently stir in cider mixture until apples are coated. 4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on prepared baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes, rotating baking sheet halfway through baking. Transfer to wire rack and let cool for 15 minutes. Serve warm. |
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