caramel apple crisp
It was a beautiful spring day, complete with two soccer practices and some quiet time listening to poetry at my little church, which is hardly a church at all. The fence is slowly taking shape, and the time seems ripe to barbecue steaks, and serve them with roasted asparagus, baby potatoes and couscous salad.
For dessert, there were some sad winter apples languishing in the fridge. If in doubt, make apple crisp. Caramel apple crisp? Even better. It was tart from the lemon juice, and soft from the caramel apples, and crisp from the topping. A perfect accompaniment to sitting on the couch and watching a DVD episode of The Office, a fine Sunday night family tradition.
Caramel Apple Crisp
-adapted from March 2009 Bon Appetit
1 1/4 cups white flour
10 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/4 sticks chilled unsalted butter, diced
- 1/2 cup white sugar
- 1/2 stick unsalted butter, diced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 10 medium apples, peeled, quartered, cored
Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form.
Preheat oven to 375°F. Stir sugar and butter in Dutch oven over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Sprinkle topping evenly over.
Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm with whipped cream.