
Apples crisp is a perennial favourite and an ideal use of autumn's apples. I prefer to serve it hot out of the oven. Thus, I prepared it earlier in the day and placed in the oven after I began to serve dinner.
Ingredients
1 tbsp butter
6 cups peeled, thinly sliced apples
1 tsp cinnamon
1 tsp dried orange peel and or lemon
3 tbsp Grand Marnier (orange flavoured brandy liqueur)
3 tbsp Cinnamon Schnapps
3/4 cup all-purpose flour
3/4 cup white sugar
1/4 cup brown sugar, firmly packed
1/4 tsp salt
1/2 cup butter, cold
1/3 chopped almonds
fresh orange zest
Instructions
See Susie's Tips and Tricks
Grease an 8" square pan with butter.
Toss sliced apples in cinnamon, orange peel, orange and cinnamon liqueur. Then set aside.
In a medium size bowl add flour, sugars, and salt. Using a pastry blender cut in the butter until crumbles the size of peas. Add in almonds, if desired.
Add apples to the pan then sprinkle the crumble mixture on top. You may place in the fridge for 2 hours prior to baking.
Preheat oven to 350F. Bake until tender and lightly brown, approximately 40 minutes. I garnished with some fresh orange zest, you may omit. Serve warm.
Susie's Tips and Tricks
Best apples for baking: firm tart or firm sweet. These include: Granny Smith, Cortland, Jonagold, Northern Spy. Firm sweet apples like Honey Crisp, Rome, and Fuji. One apple that is not recommended as it turns very mushy, but tastes great fresh-McIntosh.
This dish can be made ahead; kept in the fridge for a few hours then bake.
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