Apple Crisp
Save this recipe for a brisk fall day!
Recipe Collection
Cookbook Sampler
Cookbook California Pizza Kitchens
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Author Larry Flax and Rick Rosenfield.
Prep Time 40 minutes
Cooking Time 2 hours
Serves 4
Ingredients
1/2 stick unsalted butter, chilled
1 1/2 cups light brown sugar, firmly packed
1 teaspoon salt
1 1/2 cups all-purpose flour
3 1/2 pounds Granny Smith apples
2/3 cup sugar
2 teaspoons lemon juice, freshly squeezed
1/4 teaspoon cinnamon, ground
1/4 teaspoon vanilla extract
Directions
Generously dust a work surface with flour. Put the butter on the surface and cut it into an 1/8-inch dice, turning the pieces to coat
them. In a mixing bowl, gently toss together the butter dice, brown sugar, salt and the 1 1/2 cups flour. Cover with plastic wrap
and refrigerate.
Preheat the oven to 325 degrees. Peel and core the apples and cut into 1/8-inch-thick crescent-shaped slices. In a mixing bowl,
gently toss together the apple slices, sugar, lemon juice, cinnamon, vanilla extract and the Tuacca, if you like. Set aside till the
apples begin to give off their juices, about 10 minutes.
Transfer the apple mixture to a 2-quart rectangular glass baking dish. Leave a slight depression in the center of the dish.
Remove the topping mixture form the refrigerator. Squeeze it in your fist and crumble the mixture over the apples.
Bake until the apples turn rosy and the juices thicken, about 2 hours. Cool, cut into squares and serve with your favorite ice
cream.