Apple Crisp

 

Apple Crisp   (serves 6-8)

     I hate going to find a recipe online and you end up with some home cook's take on Proust.  I'll keep this short.  Crisps and Crumbles are usually a one dish dessert.  Years of banquet production taught me that this was not the best way.  The filling cooks at 220', but the crisp doesn't brown until a good bit over 315'.  Way too many times had either fruit dripping into the oven or crisp that wasn't.  I do them separately and assemble them to warm and serve.

    One more Note- Changing apples changes the amount of liquid you'll end up with.  Stick with the 3 Granny Smith.

   Mise en Place - Filling
3 Large Granny Smith Apples, peeled, cored, 1" dice

2 Large Golden Delicious or Jonnagold Apples, peeled, cored, 1" dice

2/3 Cup Brown Sugar

2 Tbls Corn Starch

1/4 Tsp Cinnamon

1 Tsp Kosher Salt (1/2 tsp Table Salt)

1 Tsp Vanilla Extract

1/3 Cup Water

4 Tbls Unsalted Butter

    STEPS- Filling

1.  In large mixing bowl, whisk together a slurry of Brown Sugar, Corn Starch, Salt, and Water.

2.  Add in all Apples, toss with slurry.  Let set for half an hour

(this is when I'd do the crisp topping)

3.  Heat butter past foaming, just beginning to brown.  Add in apples and slurry.  Bring to a boil

4.  Stir until liquid thickens.  Turn down to a simmer and cover.  Stir every three minutes. 
     Check for doneness after six.  The Granny Smiths will still be slightly firm, and that's okay. 
     They'll continue to cook while cooling.

5.  Either fill a bowl or casserole with the filling and cover with chopped Crisp Topping, or
     scoop into individual bowls  and cover with crisp topping.

    MISE en PLACE - Crisp Topping

6 Tbls Unsalted Butter, Melted

1 Tsp Almond Extract

1/2 Cup All-Purpose Flour

1/3 Cup Brown Sugar

1/3 Cup Sliced Almonds

1/2 Tsp Baking Powder

    STEPS - Crisp Topping

Pre-heat oven to 375'

1. Melt butter (30 seconds) in a small microwave safe bowl.

2. Add remaining ingredients, mix for 1 minute on Medium

3. Crumble, spread out soft dough.  Bake for 10-13 minutes until fully browned (check the almonds, make sure they are toasted).

4. Let cool completely, chop roughly for topping.

Serve with Ice Cream or Whipped Cream

    GEAR
Cookie Sheet

Hand Mixer

Microwave Save Small Bowl

Cutting Board, Knife

Peeler

Measuring Spoons

Liquid Measuring Cup

Large Mixing Bowl