My little nephew Luke started preschool this week. No small undertaking for a child with severe food allergies. But, thanks to an understanding and supportive school community, snack and food activities are all coordinated to meet very strict standards, which our family lovingly calls Luke Approved!.
I can only imagine how wild – and precious – a room full of 3 and 4 year olds are – especially when they are learning about Johnny Appleseed. Songs and skits and, of course, apples! Now imagine those same precious little souls rolling up their sleeves to make Apple Crisp!!
"I need a recipe for Apple Crisp, can you help? Preferably a recipe that has apples in it!", my sister-in-law lamented on the phone.
I knew exactly where to go for the recipe. It is a hands down favorite, and to boot, there’s only one suspect ingredient: butter. When milk proteins are the allergen, and soy can be substituted, this recipe becomes a breeze. Soy margerines or vegan butter substitutes usually perform well in baking, and for this recipe, I excpect to perfectly fit the bill. This recipe is fast, easy, and little hands could probably do as good a job as any stand mixer in whipping up the old-fashioned topping.
I can’t wait to hear Luke’s voice on the phone telling me about his Apple Crisp. In the meantime, here’s the full-on version that will make short work of all those apples that are about to be harvested.
Old-Fashioned Apple Crisp
Copyright ©2001 by Ina Garten
adapted from Barefoot Contessa Parties!
The oatmeal in the crust gives this crisp a homey texture. I assemble this early n the day and put it in the oven just before everyone arrives so the house smells wonderful all through the party. Make two for a crowd.
Serves 10 (generously)
5 pounds McIntosh or Granny Smith Apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
½ cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
1 ½ cups all-purpose flour
¾ cup granulated sugar
¾ cup light brown sugar, packed
½ teaspoon kosher salt
1 cup oatmeal
½ pound cold unsalted butter, diced
Preheat oven to 350 degrees F. Butter a 9x14x2 inch oval baking dish (I use a 9 x 13 x 2 inch baking dish, but any baking dish will do. If it’s small, use two).
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar and spices. Pour into the prepared baking 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 (about 5 minutes). Scatter evenly over the apples.
Place the crisp on a sheet pan (juices tend to bubble over the sides of the baking dish) and bake for one hour until the top is brown and the apples are bubbly. Serve warm.
And, don’t forget…
This is blog burning week. Sunday September 19th is the day…. Join bloggers around the world for IMBB#8 -- Lift your Spirits High!
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