Apple Crisp

My friend brings me a big baskets of apples every fall from her orchard in Sebastopol, CA. This year I was so happy to receive these beautiful Gravensteins.  What to do with so many apples?  We started with an apple-crisp, I hope you enjoy this recipe as much as we do (recipe below).

Start peeling your apples—I was at my friend's house a few years ago baking Thanksgiving pies and she pulled out this apple peeler - I wasn't sold until I used it and then could not believe how amazing it was.  It cores, slices and peels all at once!

Add your spices

Make your topping

Assemble, bake and enjoy!

Apple Almond Crisp

Filling:
2 pounds apples, peeled, cored and cut into 1/4-inch think slices (use apple peeler!)
1/2-3/4 cup sugar (depending on sweetness of apples)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 vanilla bean, halved lengthwise

Topping:
1/2 cup slivered almonds
1/2 cup (1 stick) butter, cut into pieces, chilled
1/2 cup rolled oats
1/2 cup almond flour
1/2 cup brown sugar

Preheat oven to 375 degrees.  Butter a 2-quart baking dish.

For the filling:  In a large mixing bowl, toss together the apples, sugar, lemon zest, lemon juice, cinnamon and nutmeg in large bowl.  Scrape the vanilla bean seeds into the bowl, mix well.  Pour the apple mixture into baking dish and set aside.

For the topping:  Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor, do not over process

Crumble the topping evenly over the apples.  Bake in the center of oven until bubbling and topping is golden brown, about 30 to 35 minutes.

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