Apples, apples and more apples! My entire family likes apple desserts and I have posted a few such as Gene’s Favorite Apple Pie and an Apple Cheese Crisp. Some family members do not like cheese or nuts in their apple desserts but they all love apples.
This is my 700th post (actually this is 699 – I meant to post a pasta recipe from Thanksgiving, 2013 first and then this one -oops!) and I wanted to come up with a new recipe that would be special to so many family and friends. I started posting recipes in late 2011 and they were mainly recipes I have made for over 40 years. Then of course I continue to make new recipes as I love to read, I own many cookbooks and I subscribe to many magazines. I love to cook, eat and share what I make and I like to keep up with “the Smiths”.
Then I was invited to participate in Fiesta Friday by The Novice Gardener, a weekly party where we all contribute our favorite recipes. Even though I do not participate like I use to I still enjoy staying in touch with many of those fine cooks/chefs whom I have met. So, because this is definitely a milestone for me I thought I would share it with Angie and all of the partygoers. The two co-hosts this week are Margot@gatherandgraze and Saucy@saucygander.
This recipe comes from my favorite baking source, King Arthur Flour which I have adapted. I like the idea of individual servings, then I could add nuts or cheese to some of the ramekins to satisfy all of my family’s requests. Oh yes, of course you can always add some frozen yogurt or a scoop of vanilla ice cream. This is a definite keeper as KAF never disappoints me 🙂
- 3 lbs. whole apples, to yield 2 lbs. peeled, cored and sliced apples; about 9 cups sliced apples (I used Pink Lady but Honey Crisp and Northern Spy are favorites)
- 1/4 cup apple juice or apple cider
- 1/2 cup brown sugar
- 2 tbsp. butter, melted
- 2 tbsp. boiled cider, optional but it is good
- 1-1/2 tsp. Apple Pie Spice ( or substitute 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/4 tsp. ginger)
- 3 tbsp. King Arthur unbleached all-purpose flour
- 1/4 tsp. salt
Preheat your oven to 350°F and grease eight (8-oz.) baking dishes.
Slice the apples about 1/4-inch thick. I like to macerate the apples a little bit before adding the filling. Toss them with the remaining filling ingredients and divide them evenly among the dishes. I had enough to make 9 dishes.
- 3/4 cup flour
- 1/2 cup quick rolled oats
- 1/4 tsp. heaping salt
- 2/3 cup brown sugar
- 1 tsp. ground cinnamon
- 3/4 tsp. baking powder
- 1/2 cup cold butter, cut in pats
- 1/2 cup pecans or walnuts, chopped (optional)
To make the topping, whisk together the flour, oats, salt, sugar, cinnamon and baking powder. Add the cold butter, working it in to make a crumbly mixture. Toss in the nuts and spread the topping over the filling.
Set the dishes on a parchment or foil-lined cookie sheet, to catch any drips. Bake the crisps for 45 to 55 minutes, until they’re bubbling and the top is golden brown.
Remove from the oven and allow to cool for at least 20 minutes before serving.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/08/08/apple-crisp-for-my-700th-post/