autumnal apple crisp

apple crisp

Nothing says autumn like apples, preferably baked with some warming spices and a bit of booze.  Here is a simple apple crisp recipe.

Slice about 8-10 apples into a large bowl; mix with a tablespoon of microplaned fresh ginger, a splash of maple syrup and a scant tablespoon of tapioca flour ~ then place into a buttered 9×13 pan.

In a saucepan, melt a stick of butter with 1/3 cup brown sugar, 1/3 cup brandy, a squeeze of lemon, a good tablespoonful of cinnamon and several generous grates of fresh nutmeg.  Another great warming spice to add is a pinch of garam masala.  And if I’m using unsalted butter, I will add a pinch of salt.  Pour this mixture over the apples and toss well.

There are many good recipes for crumble topping out there, such as this one from the Barefoot Contessa ~ oats, brown sugar, flour and chunks of cold butter are the key ingredients.  Top the apples with crumble and bake at 350F for 45-55 minutes, until browned and bubbly. If it gets too brown too quickly place a tent of tin foil over the top, loosely so steam freely escapes.

Let sit for about a half-hour before digging in, and don’t forget the ice cream!

6 comments on “autumnal apple crisp

  1. there is nothing I love better than apple crisp

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