Apple Crisp with Prune Tequila Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When Archibald makes this recipe, she uses a kind of apple called Yellow Transparent, grown in the Pacific Northwest. We substituted Macouns, Fujis, and Jonagolds (which hold their shape during baking), all with great success. Ingredients:
2 1/3 cups all-purpose flour |
3/4 cup packed dark brown sugar |
1/4 cup granulated sugar |
3/8 teaspoon cinnamon |
3/8 teaspoon salt |
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened |
1 1/3 cups pecans, toasted and chopped |
1/2 cup granulated sugar |
1/2 teaspoon cinnamon |
5 pounds macoun, fuji, or jonagold apples |
2 tablespoons fresh lemon juice |
finely grated zest of 1 navel orange |
accompaniment: prune tequila ice cream |
Directions:
1. Make topping: Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
2. Preheat oven to 375°F.
3. Make filling: Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
4. Bake crisp: Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream.
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