Every day when the kids come home from school, they see the enormous basket of apples sitting on the counter, and ask, “When are we going to make apple crisp?”. I say, “Soon. “Well, yesterday we finally made it! I was hoping to make my Mom’s recipe. But, she was at work & I knew she wouldn’t have it on her. Once the ball was rolling on this project, there was no stopping it. So, I went to my trusty Ina cookbooks & found one there.
Apple Crisp by The Parsley Thief
Adapted from Barefoot Contessa
Serves 10
8 large tart apples, peeled & cored
1 teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup sugar
1/4 cup flour
1 teaspoons cinnamon
1/2 teaspoon ground nutmeg
Topping:
1 1/2 cups flour
3/4 cup sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
2 sticks cold unsalted butter, diced
Preheat the oven to 350 degrees.
Slice the apples into bite-sized chunks. Place in a large mixing bowl & combine with the lemon zest, lemon juice, 1/2 cup sugar, flour, cinnamon & nutmeg. Toss to combine & pour into a baking dish big enough to fit all the apples.
In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar, light brown sugar, salt, oatmeal & butter. Beat on low for 1-2 minutes, until the butter is broken up into small bits. Crumble the mixture evenly over the apples.
Place on a cookie sheet lined with parchment, and bake for 1 hour, or until the topping is brown & the apples are bubbling.
