Wednesday, February 3, 2010

Apple Crisp

Mmmm, apple crisp. What's not to like! When I'm ready for a simple, quick version of an apple pie, this is what I turn to. Now, if you've made my streusel topping from the last post, this is going to be super easy for you to make!

Apples. I use one per person. These happen to be honeycrisp, my favorite apples ever. Followed closely by fuji and golden delicious. Why isn't it fall so I can go apple picking?

Peel those babies and cut them into quarters. Then I slice the quarters into thirds, and all the thirds in half.

So now we have a nice little pile of apples. I couldn't help but eat a few pieces before I coated them in the streusel.

Take the streusel and coat the apples. Use enough to coat them lightly, and you can add a touch of citrus juice to make it more moist. I use orange, because I never have lemons sitting around.

Place the apples into ramekins.

Then coat them with more streusel! See, it's good that streusel recipe makes a lot. Put them in the oven and when they come out, they're going to be delicious.

If you're going to add vanilla ice cream (like I always do), or even if you're not, let them sit for at least 15-20 mins. Those suckers are hot. We're always to eager to eat them, so I wrap the ramekins in paper towels so we won't burn our hands while we eat them. If we burn our tongues, that's a different story.

Apple Crisp

2 Apples, peeled and sliced into chunks
Streusel Topping
Splash of orange juice
More cinnamon and nutmeg, if you care to dare!

Pre-heat the oven to 350 degrees. Grease 2 ramekins.

Mix the apples with the streusel topping, splash of orange juice, and more cinnamon and nutmeg if you like. Toss together and spread evenly into the ramekins.

Add additional streusel on top to cover. Bake in the oven for 45-50 mins. Let rest for 15-20 mins or until cool enough to eat. Top with ice cream if you desire.

Streusel Topping

So I'll just put it out there. I love anything that has a streusel topping. Something about that crunchy, sweet deliciousness just does it for me. I decided it made more sense to make a lot of it, and put it in the freezer for use when needed. You should also. Everyone should have some on hand for emergencies :P

I make it in the food processor. It's just easier. Take the butter and cut it into cubes. Then put it in the processor bowl.

Throw in the sugars. I use a mix of brown and regular granulated.

Pulse it together until it's just grainy looking, and there aren't large chunks of butter.

Add in the flour, cinnamon and nutmeg. Now, I have to admit I don't measure my cinnamon and nutmeg. In fact, you could completely not add those at all if you don't like them. But I think streusel should be cinnamonny/nutmegy ( I don't think that's even a word).

Tada! You have streusel!

I stored mine in a simple plastic container. Store it in the freezer. You can use it right out of 
there and it should be fine. Wait, it'll be more than fine. It'll be great!

Streusel Topping

1 & 1/4 C White Sugar
1 & 1/4 C Brown Sugar
1 & 1/4 C Butter, chilled and cut into cubes.
1 & 3/4 C Flour, Plus 2 TBL
Cinammon and nutmeg, to taste.

Place the butter, brown and white sugar into the food processor. Pulse it together until crumbs form. Add the flour and spices. Mix until incorporated. Store in the freezer.