As I have mentioned in one of my earlier posts, there would be several apple recipes for dessert since we had gotten a ton of them in our shares. The very first delivery was “Dutch Apples”–I didn’t even know that type of apple existed, I always associated “Dutch” meaning Streussel topping on apple pies. But here we got a big bag of Dutch apples, so Red decided to go ahead and do an apple crisp. We did not peel the skin of these apples, and I really couldn’t tell the different–and I absolutely loved the combination of both sweet and savory flavor with the crunchy texture in the topping. We enjoyed them with a big dollop of vanilla ice cream… yum!
Adapted from Barefoot Contessa Parties
5 pounds McIntosh or Macoun apples (I used Dutch variety)
Grated zest of 1 orange (I omitted this)
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1- 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Yield: 8-10 servings