Friday, September 3, 2010

Laine's Basic Apple Crisp

This is my basic, go-to apple crisp recipe. I also have some "special" apple crisp recipes, but this is a classic crowd-pleaser. It's very similar to most apple crisp recipes, but with my own special ingredients-maple syrup and maple sugar. If you can't tell, I love maple. This crisp doesn't have a strong maple flavor, but just an extra depth of flavor and richness. I've officially made the transition into fall with the first bite of this traditional fall dessert. I look forward to the cool crispness of fall filled with apples, cider, and orchards!

Laine's Basic Apple Crisp

8 medium apples (about 2.5 lbs), peeled and cut into 16 segments each (or whatever bite-size pieces you want)
2 T. maple syrup (Grade B will give a stronger maple flavor)
3/4 c. white whole wheat flour
1/2 c. plus 2 T. light brown sugar
2 T. maple sugar
1/2 t. kosher salt
1/2 T. ground cinnamon
1/4 t. nutmeg
1/2 c. (1 stick) cold unsalted butter, cut into small cubes

1. Preheat oven to 375 degrees F. Spread apple pieces evenly in a 8x8x2-inch glass baking dish. Drizzle maple syrup over apples and toss well to coat.

2. Combine flour, sugar, maple, sugar, salt, cinnamon, and nutmeg in a medium bowl and whisk together thoroughly. Add cold, cubed butter. Using a pastry blender, two knifes, or your hands (my favorite kitchen tool), cut butter into the dry ingredients until the mixture is the consistency of coarse bread crumbs, leaving a few bigger pieces for a more diverse texture. Distribute the topping evenly over the fruit.

3. Bake until the topping is browned and crunchy, the juices are bubbling, and the apples are tender, 45 to 55 minutes. (The topping will be a bit darker than you may be used to because of the white whole wheat flour.) Serve warm or cold with vanilla ice cream or whipped cream.

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