Apple Crisp Recipe

Apple Crisp Recipe

Apples:

6 cups peeled, cored and chopped cooking apples, such as Granny Smith, Golden Delicious or Pink Lady (5 to 6 apples)

1 1/4 C. granulated sugar

3 T. all-purpose flour

1 T. cornstarch

Grated zest and juice of 1 lemon

Topping:

1 C. all-purpose flour

1/2 C. firmly packed light brown sugar

1/2 C. uncooked oatmeal (not instant)

1/2 C. sliced almonds

2 t. ground cinnamon

1/2 t. ground cloves

1/4 t. salt

3/4 C. cold unsalted butter, cut into 1/2-inch cubes (1 1/2 sticks)

Preheat the oven to 375 degrees. To make apples: Grease an 11-by-7-inch baking dish and set aside. Combine the apples, sugar, flour, cornstarch, lemon zest and juice in a bowl and stir to mix. Pour into the baking dish. To make topping: Combine the flour, brown sugar, oatmeal, almonds, cinnamon, cloves and salt in a large bowl and stir to mix. Add the butter and cut it into the mixture with a pastry blender or 2 knives until the mixture resembles coarse meal.

Sprinkle the topping over the apple mixture. Bake until the fruit is bubbling around the edges and the top is crisp and golden brown, 40 to 45 minutes. Cool slightly before serving. Serve warm.

Variation: For a strawberry-rhubarb crisp, substitute 2 cups hulled, halved strawberries and 4 cups chopped rhubarb for the apples. Decrease the granulated sugar to 1 cup (for a sweeter crisp, use the 1 1/4 cups).

Makes 8 servings.