THE RECIPE
Serving: 8 peoples
Ingredients
Pecan Topping
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter,
cut into 1/2-inch cubes
1/2 cup pecan halves
Fruit Filling
2 1/2 pounds Golden Delicious apples (6 or 7 medium
apples), peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons applejack
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 1/2 cups fresh or frozen raspberries (not in syrup)
Method
Raspberries add a dash
of color and tartness to the deliciously simple apple
crisp, while pecans deliver crunch to the fragrant
topping. Although the addition of applejack to the
filling is outside the diner world, it punches up
the apple flavor and gives the filling a nice kick.
Make this dessert on a chilly autumn day, and serve
it warm with vanilla ice cream or whipped cream.
1. To make the pecan topping, place the flour, brown
sugar, cinnamon, and salt in a food processor and
pulse until combined. Add the butter pieces and pulse
a few times, just until the mixture resembles coarse
meal. Add the pecans and pulse just until they are
coarsely chopped.
2. Preheat the oven to 350 degrees F. Butter the
bottom and sides of a 9-by-13-inch glass baking dish.
3. To make the fruit filling, in a large bowl, toss
the apple slices with the lemon juice. Add the granulated
sugar, flour, and cinnamon and stir to combine. Add
the apple brandy and butter cubes and toss until combined.
Gently toss in the raspberries. Evenly spread the
apple mixture in the prepared pan. Sprinkle the pecan
topping evenly over the filling.
4. Bake the crisp for 40 minutes, or until the fruit
is bubbling and the top is browned. Serve warm.
Yield: 8 servings
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