This is the best apple crisp i have ever tasted! The crisp part tastes like a shortbread cookie! Its a recipe from the food network show Barefoot Contessa. I only used 2 1/2 lbs of apples(about 5) but i prefer my apple crisps more crispy than appley! I also used Gala apples because they just happened to be on sale and it turned out great! You can use your own apple of choice! I also didnt have orange juice or the zests so i just used the bottled lemon juice and it tasted fine.You can also substitute berries, peaches, or any other fruit you like! This crisp also stays crisp if stored in the fridge!
- Apple Mixture.
- Preheat oven to 350 degrees.
- Peel and cut apples to bite size pieces.
- Toss together apples, both zests, both juices, 1/2 sugar, 1/4 cup flour, cinnamon, and nutmeg.
- Mix until apples are coated and pour into a 9 by 13 inch baking dish.
- For the crisp topping combine 1 1/2 cup flour, 3/4 cup brown sugar, 3/4 cup sugar, 1 cup oatmeal, and 1 cup(2 sticks) cubed cold butter in a mixer.
- Mix until mixture is crumbly.
- With hands(its easier this way) crumble topping over the apple mixture. Make sure to cover all the apples.
- Bake in oven at 350 degrees for 50 minutes.
- Let cool before you enjoy! It will be really hot!
Let me start by saying I love the Barefoot Contessa's recipes and this one is no exception. Marie you were right, definitely to die for. Thank you so much for putting it in your best of 2010 cookbook. I'm so pleased that I tagged this recipe. We enjoyed this delicous, crispy and tender treat very much. I used a combo of frozen apples in this, they worked perfectly. Beautifully seasoned crisp, loved that you could taste all the individual flavours. I will be making this often, into my keeper box this goes. Thank you Chef #1393407 for sharing this incredible treat with us.
Drop dead delicious! Everyone swooned over it. I made as directed using Honey Crisp apples. This recipe is a little more work than other apple crisp recipes because the apples are really flavored well. I made the streusel topping the day before, kept it refrigerated and then put the rest of the crisp together the next day. To prevent the topping from burning, I put a piece of aluminum foil lightly on top of the crisp when it was at the half way done point. This is going in my Favorite Reviewed Recipes of 2010 cookbook.
This really is a fabulous apple crisp recipe! Perfect served warm with a scoop of vanilla ice cream. I was bringing it to a work birthday party, so I used a big lasagna pan in place of the 13"x9" pan. To fill the extra space, I just made 1 1/2 times the recipe (approx. 6lbs of apples, mixed Pink Lady, Fuji and Granny Smith). I used one of those tabletop crank apple peeler/corer/slicer things to prep the apples, so I didn't even need to increase the bake time for the extra volume (that tool slices the apples thinner than the flat disk-type slicer/corer). I did add about a tablespoon of ground cinnamon to the topping mixture, and I drizzled the baked crisp with some warm caramel topping before serving (personal preference). About 20 people wiped out all but two scoops of this within half an hour, and that's with ice cream and cookies on the table too! I really loved how crisp the topping stayed on the leftovers, even with the added caramel on it. Very pleased with this, and will be keeping this recipe on hand for apple seasons. Thanks for posting!