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At my grandmother's house, the long Thanksgiving weekend featured leftover turkey in its many disguises, followed by a different dessert every night. My favorite was the apple crisp, its hot fruit bubbling under a brown sugar and oat topping. The crisp turned out differently each time, depending on who picked the apples from the grove of trees that surrounded Nanny's victory garden. As a young apple picker, I learned that the ideal crisp includes at least four different kinds of apples, each adding its own flavor and texture to the filling. Today, with heirloom apples showing up in produce aisles and farmers' markets, you'll be able to pick and choose from a welcome variety. SERVES 4 TO 6 |
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| FILLING 4 to 6 medium baking apples of different varieties, peeled, cored, and thinly sliced Juice of ½ medium lemon 1/3 cup granulated sugar TOPPING 2/3 cup all-purpose flour ½ cup old-fashioned rolled oats |
¾ cup firmly packed
light brown sugar ¼ cup granulated sugar 1 tablespoon ground cinnamon ½ cup unsalted butter, cut into small pieces Vanilla ice cream, warm CARDAMOM CUSTARD SAUCE, or ROSEMARY WHITE CHOCOLATE GANACHE for serving |
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1. Preheat the oven to 350°F. Generously butter an 8-by-8-inch baking dish or another 2-quart baking dish and set aside. 2. To make the filling: In a medium bowl, toss together the apples, lemon juice, and sugar. Transfer the apples to the baking dish and set aside. 3. To make the topping: In a medium bowl, mix together the flour, oats, brown sugar, granulated sugar, and cinnamon. Using your fingers or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs. 4. Sprinkle the topping over the apples. Bake in the center of the oven until the crisp is golden brown and the apples are bubbling around the edges, 35 to 45 minutes. Remove and cool in the pan for 15 minutes. Serve with vanilla ice cream, warm CARDAMOM CUSTARD SAUCE, or ROSEMARY WHITE CHOCOLATE GANACHE. |
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