is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirley had this
"This recipe comes from that great Pastry Chef,
Jacques Torres. He says this is for any beginner
10 McIntosh apples
3/4 cup unbleached all purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup cold unsalted butter, cubed
Pinch of ground cinnamon
Pinch of salt
Pinch of freshly grated nutmeg
1/2 cup pecans or walnuts chopped
1/4 cup apple cider (optional)
Vanilla ice cream
- Preheat the oven to 350°.
- Use a sharp paring knife or apple peeler to peel the
apples. Slice them in half and remove the
cores, then slice the apple halves into thick
segments (chunks). Set aside.
- Combine the
flour, sugars, butter, cinnamon, salt and
nutmeg in a large mixing bowl. Use a pastry
blender to cut the butter into the blended
ingredients. The finished mixture should be
crumbly and you will be able to see small
chunks of butter in it.
- Mix in the
chopped nuts. Do this after you work
in the butter so you won't have to crunch
through the nuts.
- Lightly spray
an 8 inch casserole or souffle dish with cooking
spray. Fill the dish about half full with
the apples. Add about half of the apple cider
and cover with a generous portion of the flour
mixture. Top with the remaining apples and
cider. The apples should mound over the top
of the dish because they will shrink as they
bake. Cover with the remaining flour mixture.
- Place in the
oven and bake covered for about 30 minutes.
Then, uncover and bake until the topping is
a dark golden brown and appears dry about
an additional 30 minutes.
- Remove from
the oven and spoon into small bowls. Serve
it warm with vanilla ice cream so the ice
cream melts into the apple crisp.
This can be frozen.
Wrap it well in plastic wrap. When ready, allow
it to thaw and reheat the whole dish in a 350°
oven for 20 - 30 minutes. Otherwise, spoon it
into small bowls and reheat each bowl int he
microwave on high power for 60 - 90 seconds.