Comfort Me With Apple Crisp
"So, let me ask you this question...why can dessert not be a meal? It is a valid question and one that deserves an answer. Who really wants to eat dessert after a meal with several courses? Can the dessert not be the meal in its own right? I say YES and here's a recipe to prove it. There's nothing more comforting than the smell of apples and spices baking. This is a generous crisp - for 2-3 people to eat well and contentedly pat their well-fed bellies. Be sure to serve warm - not hot - with a scoop of a very good vanilla ice cream. You will be well-fed. Need no other sustenance. The apples will have comforted you and you can happily be on your way..."
photo by Pamela
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
3
ingredients
- 2 large granny smith apples, peeled, cored and thinly sliced
- 1⁄4 cup golden raisin
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon flour
- 1⁄2 teaspoon lemon zest
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
-
Topping
- 1⁄3 cup desiccated coconut
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup flour
- 1⁄4 cup oats
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1 dash salt
- 2 tablespoons butter, and a little extra to butter the baking dish (es)
- 1⁄3 cup pecans, chopped
-
To serve
- vanilla ice cream
directions
- Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Generously butter 2 individual gratin dishes or, if you want to make this as one crisp, a pie dish.
- For Topping: Place all the ingredients, except pecans, in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done by rubbing with your fingertips.) Stir in the pecans. Set aside (I popped it in the fridge to keep the butter cold) while you prepare the filling.
- For Filling: Gently combine the apples with the raisins, brown sugar, lemon juice, zest, flour, vanilla extract and spices. Transfer to your prepared baking dish(es) Scatter the topping evenly over the apples.
- Bake for approximately 35-45 minutes (depending on how tender you like your apples) or until the topping is golden brown and the apples are fragrant and bubbling. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
- Serve with a premium-grade vanilla ice cream.
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Reviews
-
Yes--a meal! This is a substantial crisp, but no one I served it to complained. We all liked the fact that this was a crisp one could sink his teeth into--and we did and ate it all up. I really liked the hit of spice and took advantage of a break in the hot summer weather to enjoy a rich dessert served warm with some rich vanilla ice cream. Thank you, Chef! -
Delicious apple crisp. A new favorite. Used a pie plate and made it exactly as written. Great instructions too. Good luck with your entry. -
This was a good recipe, but a little too spicy for my taste...the cinnamon was a bit overwhenlming for me, along with the vanilla, which I think could have been left out of the topping. I LOVED the addition of coconut in the topping...after processing it I couldn't really even tell it was there but it definitely added a nice touch. I didn't have oats so just added some extra pacans to the topping. Good entry for the contest...Good luck! -
This is a very nice crisp. very sweet with a nice flavor. I doubled the apples, because we like lots of apples in our crisps. It was tender and delicious. I especially enjoyed the addition of the coconut to the topping. I served this with a good quality vanilla ice cream, what a treat! Good use of contest ingredients. Good luck in the contest. -
I really loved this recipe, especially with the coconut as a topping. I made this recipe at least twice, and plan to make it again. I wouldn't changed this for the world. You laso didn't mention what kind of oats to use so I used oat bran, although I did suspect it was rolled oats. since the first time I made this was with oat bran it still turned out really good, and I used the oat bran again the second time around.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
