Tuesday, August 10, 2010

Warm Apple Crisp

I always thought there was a distinct difference between a crisp and a crumble. I think of a crisp as crispy, flaky and packed with nuts, whereas a crumble holds this nutty texture. According to Wikipedia an apple crisp is just the American word for the British dessert apple crumble. Ow, Really??? I disagree! And I’ve got the evidence to prove it! This recipe was a bit on the sweet side, but I don’t think there’s a problem in that. I loved the oats and almonds in the crust, as well as the warm spiced flavors of the apple filling. I love eating a crisp when it’s still very hot from the oven; I top it with a scoop of ice cream, and hello heavenly dessert! Rating: 5- out of 5.

Apple Crisp




Apple Filling: my own recipe
Crisp Topping: adapted from MarthaStewart.com

Ingredients for apple filling:
- 3 Granny Smith apples, peeled, cored and chopped into small pieces
- ¼ cup unsalted butter
- 1 ½ tablespoons all-purpose flour
- ¼ cup light brown sugar
- ¼ cup sugar
- ⅛ cup water
- ½ teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground allspice
- ½ tablespoon honey
- 1 tablespoon cornstarch

Ingredients for crisp topping:
- 4 tablespoons cold butter, cut into small pieces
- ⅓ cup all purpose flour
- ⅓ cup rolled oats
- ¼ cup sliced almonds
- ½ cup packed light-brown sugar
- ¼ teaspoon ground cinnamon
- pinch of ground nutmeg
- ⅛ teaspoon salt

Instructions:
- Preheat the oven to 375°F.
- In a medium bowl, combine all ingredients for crisp topping. Using an electric mixer, beat on low until coarse crumbs form; set aside.
- Melt the butter in saucepan. Stir in flour to form a paste. Add both sugars and water; bring to a boil. Take off heat and let it cool for a bit. Pour the liquid over the apples and stir to coat. Add the cinnamon, ginger, allspice and honey, and stir again.
- Scoop and divide apple mixture between ramekins or pie dish and sprinkle the cornstarch over the apple filling. Top with crisp mixture and place in the oven. Bake for 20 minutes if using ramekins or 40 minutes if using pie dish, until the crisp is light brown. Transfer ramekins or pie dish to a wire rack to cool completely.


Apple Crisp

Apple Crisp

Apple Crisp

An apple crisp will always hold nostalgic memories for me, as it reminds me of
the ‘Crisp, Crumble & Cobbler’ chapter of an old cookbook from my mother.
I loved it then – I love it now!

16 comments:

Les rêves d'une boulangère (Brittany) said...

Fantastic for winter over here. I love the crust too...and no there's nothing wrong with things on the sweet side ;)

Chele said...

I've always wondered what the difference between a crisp and a crumble is! Thank you for investigating ... personally I blame the Barefoot Contessa ;0)

Debby said...

Just in time for fall! Love the little ramekins. I am picking up some of those next time I hit Homegoods! xo

Eliana said...

WOW - this looks so amazing. I especially love the last shot with the scoop of ice cream. Everything tastes better with a scoop of vanilla ice cream.

Lucie said...

Don't you love it when the vanilla ice cream melts on top of the crisp and you're left with a delicious puddle of apples and cream in the end? Looks delicious!

Kristin said...

Yummy! That looks so tempting! xoxo

puddinglane said...

I'm so pleased to see recipe's adaptable to individual ramkins ~ (mainly because I now have a full set of lovely white ones) and I find it so easy to freeze in advance for Dinner Parties
~Dianne~

Champagne Macarons said...

Oh, this looks delightful! Perfect for autumn. I can't wait to make this.
xoxo, B

Stephanie Savors the Moment said...

That apple crisp looks positively divine! I wish I could have one right now:) I just signed up to follow your fabulous blog! Stop by and visit me sometime at www.stephaniesavorsthemoment.com - looking forward to your next post - Cheers!

NYC, Style and a little Cannoli said...

I love apple crisp with a oatmeal topping! blueberry works well also ..have a great weekend! getting ready to go to the city in a few weeks for 5 days...life is good!! great photos as well !!

Xiaolu @ 6 Bittersweets said...

Mm this looks so homey and comforting. I agree that these types of desserts are better eaten warm and with ice cream. I don't even like ice cream much alone but I love it on pies, crispies, brownies, you name it!

Laura @ Let's Get Homey, Homies! said...

That looks great! I LOVE apple crisp! Your photography is beautiful, as well!

Tea and Taro said...

followed this recipe but used nectarines instead of apples. also toned down on the sugar but it turned out great! thanks for the simple recipe :DD

Paris Pastry said...

@Tea and Taro: Glad you liked it!

Jen said...

What a perfect way to warm up the tummy! Yummm!!

Mrs.G said...

I would love to try out your crumb/crisp...in Canada we call it crisp,but its more like crumb???
Any how, I have about 3 buckets of lovely sweet apples from my back yard tree just, waiting for a new recipie... one from Paris would be grand!!!
May I... and if all turns out well, may I publish your recipie on my food blog?
Yours looks so yummy I can taste it now,oh and with ice cream too...Love your blog!
Tracy @inmyweekitchen.blogspot.com