Old-Fashioned Apple Crisp
This past Saturday was Hubby’s birthday. Hubby loves apple pie a la mode and the least I could do was make him something he loves after he made this cake for my birthday. (It was so yummy, Hubby secretly is amazing in the kitchen when it comes to baked goods!)
Sour cream pound cake with white chocolate mousse/whipped cream/berries
Saturday was a tough day, but keeping busy in the kitchen was about the only thing I could do to keep myself together. I busied myself with peeling and chopping apples, grating zest, and buttering ramekins. We had a bit of a hot spell last week, so I opted not to make a pie (for fear that my butter wouldn’t stay firm enough for crust), so I made the next best thing…..apple crisp.
Old-Fashioned Apple Crisp (adapted from Barefoot Contessa Parties!)
Ingredients:
- 5 pounds McIntosh or Macoun apples (I used Granny Smith, I couldn’t find the other varieties in my local market at this time)
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
For the topping:
- 1 1/2 cups all-purpose 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, diced
Directions:
1. Preheat the oven to 350 degrees F. Butter a 9x14x2 inch oval baking dish. (I used six 3×3 ramekins and also filled a separate 6×6 dish.)
2. Peel, core, and cut the apples into large wedges. (Since I was using ramekins, I cut my apples into smaller square pieces.)
3. 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.
4. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Beautiful Green Granny Smith apples
Ramekins ready for the oven
Served warm with vanilla ice cream. My latest obsession Talenti gelato!
Ready for eating
Hubby and I had a nice birthday dinner at Cafe Lago in Seattle’s Montlake neighborhood. We talked about our unsuccessful first round of IVF and how we will move on. Then we came home, curled up on the sofa and enjoyed our apple crisp a la mode. We felt some comfort at the end of a tough day and knew that tomorrow would hopefully be better.
hopefulandhungry 
I am drooling!!!
I would use less zest next time, but it was tasty. 🙂