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Recipe for :

Apple Crisp
This 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 to say:

"This recipe comes from that great Pastry Chef, Jacques Torres. He says this is for any beginner to make".


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.

Shirley Cline