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Food & Entertaining

Summer Apple Crisp

Author: Sydney Dye
Issue: June, 2013, Page 50



Gardeners from other parts of the country may associate apples with autumn. But here in the lower desert regions, apples are ripe and ready to harvest as early as June.

Anna and Dorsett Golden are two varieties that have a short growing season and are perfect for Valley-area gardens. Look for these local types at your supermarket or farmers market.

Just-picked apples can be used to make a delectable summer dessert that is fun to prepare and so satisfying with its sweet crunchy topping. Keep this recipe handy and substitute fresh peaches or nectarines later in the summer.

This apple crisp is wonderful served warm from the oven and topped with vanilla ice cream. It also makes a yummy breakfast treat. Just warm slightly and add a dollop of vanilla yogurt.


Serves 10

Summer Apple Crisp
5 1/2 cups Anna or Granny Smith apples (about 4 medium), peeled, cored and cut into 1/2-inch slices
4 cups Dorsett Golden or Fuji apples (about 3 large), peeled, cored and cut into 1/2-inch slices
1 lemon, zest and juice
1/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon

For the topping:
3/4 cup brown sugar
3/4 cup flour
3/4 cup pecans, chopped
3/4 cup rolled oats
1/2 cup unsalted butter, at room temperature, cut into pieces

photo by Garrett Cook
 
PREHEAT oven to 350°. Butter a 9-inch by 12-inch baking dish.

COMBINE apples, lemon zest, lemon juice, brown sugar, vanilla, flour and cinnamon in a large mixing bowl. Toss gently to coat. Place in prepared baking dish. Set aside.

PLACE brown sugar, flour, pecans and oats in the bowl of a stand mixer fitted with a paddle attachment. Gradually add butter pieces and combine until mixture forms coarse crumbs.

SPRINKLE topping over apples to cover.

BAKE for 1 hour, or until oat topping is slightly browned and crisp and apple juices are bubbling. (If top browns too quickly, cover with foil and continue baking.)

SERVE warm with vanilla ice cream.


CHEF'S NOTE
Is it a crisp, a crumble or a cobbler? A “cobbler” generally refers to a deep-dish fruit dessert that is topped with a thick biscuit-type crust and sprinkled with sugar. “Crumble” is a baked dessert of British origin that incorporates stewed fruit topped with a crumbly pastry mixture of butter, flour and sugar. Finally, a “crisp” is the American version, and it generally refers to a fresh fruit dessert topped with a crumbly sweet pastry mixture that is baked until brown and crisp.


Sydney Dye is a home gardener, chef and owner of First Fig Culinary Adventures in Scottsdale.


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