12636 Autumn Apple Crisp Makes one 1½-quart, 8-inch, or 9-inch crisp Wed Aug 06 07:39:00 -0700 2008 Wed Jul 08 16:37:44 -0700 2009 Licensed http://www.chow.com/recipes/12636 Wed, 08 Jul 2009 23:37:44 GMT Any autumn day—with any apple or combination—is sweetened by this dish. Serve with Vanilla (page 272), Caramel (page 282), Maple Syrup (page 293), or Ginger Ice Cream (page 278).

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  • Preheat the oven to 450°F.
  • Peel, core, and slice the apples about ¼ inch thick. Mix them in a large bowl with the sugar, currants, butter, flour, lemon juice, cinnamon, salt, cloves, and nutmeg. Taste an apple slice. Add more sugar to taste, as needed. Pour the mixture into a 1½-quart dish, 8-inch casserole, or 9-inch glass or ceramic pie plate. Sprinkle the topping over the fruit.
  • Bake the crisp on a lipped baking sheet for 10 to 15 minutes, until the crisp begins to brown. Turn the oven down to 350°F and bake for about 30 minutes more, until the juice is bubbling rapidly and the crisp is nicely browned.
  • Serve warm. The crisp keeps well at room temperature, covered, for a few days. If the topping loses its crispness, refresh it in a 350°F oven for 5 to 10 minutes. #
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 54 Sweet/Dessert 1 2 pounds tart, crisp apples

    ]]>     298 ½ cup packed light brown sugar

    ]]>     13 ⅓ cup dried currants

    ]]>     2 tablespoons unsalted butter, melted

    ]]>     1 tablespoon all-purpose flour

    ]]>     43 ½ lemon, juiced

    ]]>     279 1 teaspoon ground cinnamon

    ]]>     301 ½ teaspoon salt

    ]]>     281 Pinch ground cloves

    ]]>     308 Pinch ground nutmeg

    ]]>     1 recipe Crisp Topping (page 199)

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