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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is different from any apple crisp I've ever made because of the nuts, and I absolutely love it with vanilla ice cream. I can't think of anything more delicious to warm you up on a cold winter day. I found this recipe recently in a women's magazine like Ladies Home Journal or Better Homes and Gardens, but I don't remember which. I substituted walnuts for pecans, and it was still to-die for. Serving size is estimated. Ingredients:
6 apples, peeled and cored and thinly sliced (ideally a mix of varieties, like granny smith, pink lady, and mcintosh) |
1 lemon, zest of |
lemon juice (from 1/2 fresh lemon) |
2 tablespoons sugar |
1 tablespoon all-purpose flour |
1 1/4 cups all-purpose flour |
6 tablespoons brown sugar |
2 tablespoons granulated sugar |
1/4 teaspoon salt |
1/2 tablespoon cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1 1/3 cups pecans, lightly toasted (2/3 cup ground in a food processor until almost as fine as flour and 2/3 cup roughly chopped) |
12 tablespoons cold butter, cut into small pieces |
vanilla ice cream, for serving |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. To make filling: Combine apples, lemon zest, lemon juice, sugar and flour in a large bowl.
3. To make topping: In another bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, ginger, cloves, and nuts.
4. Add butter pieces and quickly work them into the mix using your fingertips, until they are evenly distributed and about the size of peas.
5. Butter and flour a 9x12 inch baking pan; spoon in apple mixture.
6. Spread topping over apples, patting down with your hands making sure fruit is covered.
7. Bake until top is golden brown, 40 to 50 minutes.
8. Serve immediately with vanilla ice cream on top.
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