Apple Crisp
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 362
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 57
- Dietary Fiber
- 6
- Sugar
- 40
- Protein
- 3
- Cholesterol
- 38
- Sodium
- 412
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 45 min
Ingredients
About 3 pounds or 8 Granny Smith apples, peeled
1 lemon, zested and juiced, plus 1 lemon, zested for garnish, optional
1 orange, zested and juiced
1 tablespoon molasses
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/8 teaspoon freshly ground nutmeg
3/4 cup all-purpose flour
1 cup light brown sugar
1 stick (8 tablespoons) lightly salted butter, cut into cubes, plus 1 tablespoon for baking dish
Ice cream, for serving
Directions
- Preheat the oven to 375 degrees F.
- Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend.
- In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. Spread it out on a plate or small baking sheet and refrigerate until ready to use.
- Butter the bottom and sides of a shallow rectangular baking dish (approximately 13 inches long and 9 inches wide) with the remaining tablespoon of butter. Add the apples and top with the butter-flour mixture. Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 to 45 minutes. Remove from the oven and set aside to cool a few minutes before serving. To serve, garnish with additional lemon zest and ice cream, if desired.