Tuesday, October 13, 2009

Apple Crisp

This is the final recipe from last week's Community Green dinner. Served with a scoop of vegan ice cream, it's heaven on a plate. Go out of your way to seek out fantastic apples for this recipe. New Jersey grows over 30 varieties, so you shouldn't have a problem doing so. My favorite variety, the Winesap, has been grown in New Jersey since the 1700s. When I have time to get out of the area and visit my favorite orchard in New Paltz, I make this with a combination of Ida Red and Northern Spy apples, and nothing tastes better. Experiment and find your own favorite - see my note below for suggested varieties.

For apple filling:
3 lbs. mixed seasonal apples*, peeled, cored and sliced
Juice of ½ lemon
½ cup brown sugar
¼ cup all-purpose flour

For crisp topping:
3 cups all-purpose flour
2 ¼ cups brown sugar
2 ¼ cup rolled oats
3 teaspoons cinnamon
¼ teaspoon fine sea salt
12 oz. Earth Balance butter substitute, well-chilled

Prepare apple filling: Toss peeled, cored and sliced apples with lemon juice, brown sugar and flour. Set aside.

Prepare crisp topping:
Combine flour, brown sugar, oats, cinnamon and sea salt in a large bowl. Stir to combine. Add the Earth Balance all at once in small pieces. Rub mixture together with your hands until it resembles coarse crumbs.

Place apple filling in a well-greased 9x11” baking dish. Top with crisp topping. Bake at 325 degrees for about 35-40 minutes, until filling is bubbly and crisp topping is golden.

Serve warm with ice cream.

*Suggested apple varieties: A mixture of any of the following: Winesap, Stayman, Ida Red, Northern Spy, Empire, Jonagold, Jonathan.


Jim Krupka said...

Delicious with the vanilla ginger ice cream. More please!

JT said...

I saw your commercial. Is the Yoshi blade really that good? :)

Local Girl Makes Food said...

JT - If you are looking for a knife at that price point, it's a very nice product.