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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Apple Crisp Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. McIntosh apples
Grated zest of 1 orange
Grated zest of 1lemon
2 tablespoons of freshly squeezed orange juice
2 tablespoons of freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the topping:
1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter
Directions:
Directions:
Preheat oven to 350 degrees F.
Butter a 9 by 14 by 2 inch oval dish.

Peel, core and cut the apples into large wedges.
Combine the apples with the zest, juices, sugar and spices. Pour into dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and bubbly. Serve warm with vanilla ice cream.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Meg's Aunt Dinky made apple crisp often for dessert on winter evenings while the Cahill and Doody families gathered for dinner at our house growing up in Glen Ellyn. So many happy memories of sharing every holiday, birthday and vacations together as "Doohills"!!

 

 

 

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