Apple Crisp
Recipe
For Topping:
2 1/3 cups of all-purpose flour
3/4 cups packed dark brown sugar
1/2 teaspoon vanilla
1 1/2 teaspoons finely grated orange rind
1/4 cup granulated sugar
3/8 teaspoon ground cinnamon
3/8 teaspoon salt
1 1/3 cups (5 counces) pecans, toasted and chopped
2 sticks (1/2 lb.) unsalted butter, cut into tablespoons, softened
For Filling:
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
Finely grated zest of one navel orange
5 lbs. Macoun, Fuji or Jonagold apples
Put the rack in the middle of oven and preheat to 375 degrees F. Lightly butter a shallow 3 1/2 to 4 quart baking dish.
Preparation
1. Prepare the Topping: Combine flour, sugars, cinnamon and salt in a food processor and blend until well combined. Add butter and pulse until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
2. Prepare the Filling: Whisk together sugar and cinnamon in a large bowl. Peel, quarter and core apples then cut into 1/2 inch thick slices. Add applies, lemon juice, and orange zest to sugar mixture and toss until will combined.
3. Assemble and bake the crisp : Spread apples in buttered baking dish. Crumble topping evenly over them. Bake until topping is golden brown - about 1 hour. Cool in warm oven.
* Recipe from The Gourmet Cookbook, Edited by Ruth Reichl
