Apple Crisp

[omly]

As requested here is my recipe for apple crisp. It is a mixture of many different recipes I have read over the years and my own preferences.

Apple Crisp

• 3 tbsp flour
  
• 3 tbsp oats (use the "old fashioned" ones not the "quick cook" ones)
  
• 0.75 c packed brown sugar
  
• 0.5-1 tsp cinnamon (depends on the quality of the cinnamon I am using. S&S brand for example ends at the higher end)
  
• 0.25 tsp salt
  
• 0.25 tsp nutmeg
  
• 5 tbsp butter, softened
  
• 0.5 c nuts (I used pecans tonight but sometimes omit this step entirely)
  
• ~8 good sized apples (a mixture of types are good: Granny Smiths for flavor, MacIntosh for texture, etc), ~3.25 lbs
  
• juice and zest of 1 lemon

1. Mix flour, 0.5 c of the sugar, the spices, and salt. Cut in the butter until it is as mixed as you can get it. Sometimes it is just easier to use my fingers here. All the sugar/flour mixture should be "wet". Add nuts then refrigerate while you do the next couple steps.
   
2. Preheat oven to 375.
   
3. Peel, core and chop apples into ~1" pieces. Mix them with remaining sugar (0.25 c), lemon juice (be careful the seeds don't fall in) and lemon zest. For maximum juice, first roll the lemon with the ball of you hand until you can feel the little pockets of juice inside breaking. Grate or zest lemon (don't include the pith, just the skin), then cut in half to squeeze out juice.
   
4. Place apple mixture in a 8" square pan (be careful in using a larger one as your surface area/volume area changes and you may end up skimping on the topping). Sprinkle refridgerated topping evenly over apples (you will may still see the apples poking through, this is ok).
   
5. Bake 40 minutes. You should see it bubbling, and the top should be browned.
   
6. Let cool 10 minutes. I mean it! As Roger said after not heeding this advice tonight, "It's like apple flavored lava!"
   
   
   I like my apple crisp with a scoop of soy icecream, but honestly this recipe is not overwhelming and has some great subtlety to it.

Comments

[omly.livejournal.com]

Now I am very curious about where you saw my icon as I do not recognize anyone on your friends list.

kracktek is actually a chemical engineer with me :)

Honestly the flour just acts as a binder. It adds no flavor. I see no reason why spelt flour would not work (besides it will be higher in protein and refined flour is just plain old bad for you).