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!
You can't go wrong using the Barefoot Contessa's recipes. I love this recipe. I usally tweak recipes to make them my own and because I am a personal chef, I think I should. Becaue I don't care for orange in desserts, I omit the orange juice and zest. I do add a tsp or so of vanilla flavoring which I add to any and all desserts. Other than omitting the orange and adding vanilla, it's perfect in sweetness and the crumble is crumbly. What more you could ask for?