I like to make this in a 2 piece 10" tart pan because it is very easy to serve and makes a pretty presentation, but any 9" or 10" pie plate would work well also.
(1) 9" or 10" single pie crust, placed into a tart pan (or pie plate) and chilled until the apples are ready.
6 Granny Smith apples (see note)
½ cup granulated sugar
½ cup light brown sugar packed
¼ cup all purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
TOPPING
2/3 cup light brown sugar packed
2/3 cup all purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter
½ cup chopped walnuts
Peel and core the apples and slice them very thinly. Blanche the apples in boiling water for one to two minutes (depending on how thin you cut them). Don't cook the apples all the way through, they should still be slightly crunchy.
Drain very well and add the sugars, flour and spices (stir to coat evenly).
Make the topping: mix flour, brown sugar, cinnamon and cut in the cold butter until it is crumbly, stir in nuts. Place apple mixture into chilled crust and spread with topping mixture.
Bake in preheated 375 oven for 40-45 minutes or until the filling looks bubbly. Cool before serving (see note).
NOTE: I like to serve this before it has completely cooled. When it has cooled down enough so that I can hold my hand (without burning it) on the bottom of the pie pan, it is time to eat it. I serve it with vanilla ice cream.
NOTE: I cut the peeled and cored apples into quarters and then cut the quarters in half before I start slicing them. This gives me smaller slices that work well with this crisp recipe.
NOTE: I encourage you to use freshly grated nutmeg if possible, it makes a WORLD of difference (so mellow compared to pre-ground nutmeg).
NOTE: Place your unbaked apple crisp on a cookie sheet before putting it into the oven. The heat from the cookie sheet will help brown the bottom of the pie crust. It will also help with any potential spill-overs.
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