Okay guys, so I have a confession to make: up until yesterday, I’ve never made an apple crisp! *insert horror flick scream here*
I know, I know. Rachel, you’re a cook! How ever did you manage not to do that?! Well, there was no class for making an apple crisp in cooking school. Besides, since I’m not a sweets person, I was able to manage not to make it. What got me to making it this time was that my mom has been asking me for it. She’s actually been asking me for 2 seasons. I managed to avoid capture… until now. Even though I am jobless, I still managed to get the necessary apples to make this apple crisp. So… here it is.
I looked up a recipe on the Internet, and we bought the apples at Linvilla Orchards. They were called Pink Lady apples; mostly sweet, but slightly tart, this particular apple is pretty much an all-purpose apple. It’s a smallish size, around the size of a Fuji or Gala apple. Here is the link for the recipe that I used: http://allrecipes.com/Recipe/Best-Apple-Crisp-Ever/Detail.aspx?evt19=1
The recipe that I used only called for 4 apples, cored and sliced. I sliced them sort of thin, but I recommend slicing them a bit thicker than I did. I think I was just in the mood to do thin slices at the time. Mix them together with brown sugar. Don’t worry if it doesn’t blend or anything; just get it on all of the apple slices and let it sit. The moisture from the apples will sort of “melt down” the brown sugar, and you’ll end up with a nice syrup.
After that, make your crust that goes over the top. Mix together: flour, granulated white sugar, cinnamon and salt. I added a 1/4 tsp of nutmeg to the recipe just because. To this, add 1 beaten egg and melted butter. Mix the egg and the melted butter together first. if your melted butter is hot, temper it into the beaten egg. This means to pour it into a slow and steady stream into your egg while constantly whisking or beating the egg. If you pour hot melted butter into the egg all at once without tempering, you risk scrambling your egg. Scrambled eggs is okay, but not what we want for this particular application. Once the egg and butter is combined, pour into the flour mixture and stir together. It will get to a point where you really can’t stir it anymore. When it gets there, it’s quite all right to go in with your hands, which is what I did. It’ll get crumbly and look like that:
When it gets to this stage, it’s done. Take your apple mixture (which will look like apples with a nice syrup thanks to the brown sugar), and put it in a greased 9×9 square pan. If you’re like me and don’t have one, a round 10″ diameter pie pan is just fine. Please remember to grease it; don’t do like me and forget, lol. It’ll just make it easier to clean once your crisp is gone.
Bake in your preheated oven for 1/2 hour at 375°F. Cool and serve.
I’m going to be honest with you guys: while this recipe tasted all right, the crumble was too hard. It formed a crust all right; a lid-like crust. It should be crisp, not as hard as this was. Personally, when I looked at the recipe, I thought a whole cup of flour was too much. If you do this recipe, I recommend cutting the flour in half. You’ll also have to end up cutting everything else in half for the crumble, too. If you’re feeling a little adventurous, if you cut the flour in half (which would be 1/2 c. flour), try putting 1/4 c. flour in and 1/4 c. of oatmeal. I think that would be a lovely combination. Also, if you’re a cinnamon lover, add a little more cinnamon. I added another 1/2 tsp. to what was in the recipe. If you cut it in half, only do about another 1/4 tsp. Oh, and one other thing. In addition to the brown sugar on the apples, I added 1/4 tsp. of clove. I love clove, and to me, that’s the smell of fall goodies. I thought it worked well. This is how it looked when it was done:
Well, that’s it for now. If you guys try this (and maybe edit the crumble), let me know how it turns out. Personally, I would like to try out other apple crisp variations… like perhaps adding nuts or raisins would be a lovely touch. We’ll see. All in all, I thought this recipe was okay; it’s basic, but what’s nice is that it leaves a lot of room for tweaking. This is good for people that love to experiment.
Ciao 4 now! Live life, eat well, make no apologies!
Miss Rachel Chanel