The trick is to smoke the meat and not make the meat smoke
CLASSIC APPLE CRISP
Date: December 25, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The filling used:apples, cider, brown sugar, melted butter, boiled cider, cinnamon, nutmeg, ginger, AP flour and salt. For the topping: AP flour, quick oats, salt, brown sugar, cinnamon, baking powder, butter pats and walnuts.
My coring tool made quick work of coring the apples, butt peeling and slicing the 3 pounds of apples took me an hour to my great surprise. Be sure to leave plenty of time for this part of the process.
The apples are finally sliced and are added to the assembled ingredients on my baking area counter.
It is time to mix the filling ingredients together…
… until blended.
The sliced apples are tossed with the filling ingredients in large bowl. Then the coated apples are laid out along the bottom of a 9" x 9" pan.
All of the topping ingredients but the butter get added to a large bowl and are mix together.
After the topping ingredients are completely mixed, the pats of butter are added…
…and these are mixed together to break up the butter into smaller chunks and make a coarse, lumpy topping.
The topping goes over the apples in the 9 x 9" cake pan.
The next stop is the Egg, where the crisp cooks for an hour at 350 degrees.
The crest is done. The filling is bubbly and the top has browned.
The crisp has cooled and is ready to eat. It was a wonderful blend of flavors and had just the right balance of sweetness and tartness.
The crisp is in the foreground, together with some vanilla ice cream. The pumpkin bread pudding is in the background.
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This recipe from the King Arthur Flour website was one of two desserts I made for Christmas 2015. It did have a lot of ingredients, but other than coring, peeling and slicing the 3 pounds of apples it wasn’t too labor intensive. Do leave a good chunk of time, it took me nearly 1 hour. The filling ingredients get mixed and the topping elements are mixed. The sliced apples are tossed with the other filling ingredients and the topping goes on after that. The crisp bakes for 1 hour and is served when it has cooled a bit. This dessert turned out really well as did the bread pudding. At first everyone was saying they were too full after the French onion soup, and prime rib dinner to have dessert. Then one person tried a small slice of each dessert and told everyone they HAD to try these. people took small portions first and then most came back for more. This was a sign of how well the desserts turned out.