It's nearing the end of apple season, so I'm glad I got the opportunity to get one more delicious apple dessert in. I have my neighbor to thank because she invited us over for dinner last night. I asked what I could bring, and she suggested dessert and perhaps something with apples. As for dinner, she made the most delicious Moussaka I have ever had. In fact I have asked her to be a guest blogger and post her recipe. Hopefully she will agree.
So my contribution to the meal was an Apple Crisp. The cinnamon in the crisp was a nice echo to the cinnamon and spices in the Moussaka. I have made many a fruit crisp, but I think my new version here is the best. It's loosely based on recipes from both Alice Medrich and Alice Waters, and it has mostly just evolved from me tinkering with it. The use of almonds is my most recent adjustment. I think I'll keep it. The recipe follows in the extended entry.
6 apples (Pink Lady, Jonagold, Granny Smith or a combination)
1/4 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
Grated zest and juice of one small orange or tangerine
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup sugar
3/4 cup finely chopped almonds (you could also use walnuts or pecans)
5 tablespoons unsalted butter
1/8 teaspoon salt
a sprinkle of freshly grated nutmeg or cinnamon (optional)
1. Preheat oven to 350 degrees. Butter a deep dish ceramic pie pan or a 2 quart ceramic baking dish.
2. Quarter and core the apples. Peel half of the apples and leave the peel on the other half. This is especially nice to do if you have some red or pink skinned apples. If all your apples are green, you may want to peel them all. Cut the apples into bite sized chunks. Put the apples into a large mixing bowl and add the sugar, flour, cinnamon, citrus zest and juice and mix until the ingredients are evenly distributed.
3. Combine all the ingredients for the topping in a medium mixing bowl and, using a pastry cutter, work the butter into the dry ingredients until the pieces are uniform. You could also do this in a food processor - pulsing just until combined.
4. Put the apples in your baking dish and cover with the topping mixture, spreading it out until all the apples are covered. Sprinkle with a little grated nutmeg or cinnamon. Bake in the lower third of the oven until the top is browned the juices are bubbling, for 1 to 1 1/2 hours. Let cool slightly before serving, but ideally this is served warm with a little whipped cream or ice cream.