8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
For the apple filling:
2 pounds firm, sweet apples (4 to 5 medium-large apples)
Up to 1/4 cup water
For serving (optional):
Vanilla ice cream or heavy cream
Equipment:
8-inch-square baking dish, preferably ceramic, glass, enamel-coated
cast-iron, or stainless steel (avoid aluminum or uncoated cast-iron)
Apple Crisp Instruction
Make the crisp topping:
In a medium bowl, whisk together
the flour, brown sugar, cinnamon, and salt. Add the butter pieces and
use your fingers to rub the mixture together until the butter is
incorporated and the mixture resembles coarse crumbs. Cover with plastic
wrap and place in the refrigerator to chill while you prepare the apple
filling. Salmon-with-pea-puree
Make the apple filling:
Position a rack in the center of the oven and preheat to 375°F.
Peel the apples and cut them in
half lengthwise. Scoop out the cores and discard. Cut the apple halves
lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6
cups total. Transfer the apple slices to an ungreased 8-inch-square
baking dish and spread them out evenly. Drizzle up to 1/4 cup of water
over the apples—use less water if the apples are particularly juicy. Oven-baked-salmon-recipe-with-parmesan.
Scatter the crisp topping evenly
over the fruit without pressing down on it. Bake until the topping is
browned, the apples are tender when pierced with a knife, and the juices
are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool
for 10 minutes. Serve warm, with or without a scoop of vanilla ice cream
or a drizzle of heavy cream.
DO AHEAD: Apple crisp can be baked,
cooled completely, covered, and kept at room temperature for 1 day.
Reheat, uncovered, in a warm oven until heated through.
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