courtesy of Sherry B. Dessert Studio
2 medium-size apples (13 ounces), preferably Granny Smith
2 teaspoons brown sugar
2 teaspoons granulated sugar
Pinch of spices, totaling about ¼ teaspoon
Squeeze of lemon juice or splash of pure vanilla extract (about ½ teaspoon)
For the topping:
(use approximately 7 ounces per 6-inch square pan)
1 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
¼ teaspoon kosher salt
½ cup old-fashioned oats
4 ounces (1 stick) unsalted butter, cold and chopped
Preheat oven to 350°.
Peel, core and chop apples and place into a quart-size ziplock freezer bag. Add sugars, spices and lemon or vanilla into bag, then seal bag and gently shake to evenly coat all pieces. Set aside while you make the topping.
To make the topping:
Place all topping ingredients into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until ingredients are blended with some large clumps beginning to form.
Place two 6-inch square pans on a cookie sheet or jelly roll pan. This makes it easier to pull in and out of the oven and will catch any juices that bubble over while baking.
Pour the seasoned apples into the pans and cover evenly with the topping. Bake 30–40 minutes until topping is golden and juices are bubbling. Remove pans to a cooling rack and cool. Serve warm with ice cream.
Sherry B. Dessert Studio
65 King St, Chappaqua
Sherry Blockinger, owner of Sherry B Dessert Studio in Chappaqua, strives for something a bit more lofty than a pit stop for buttercream indulgence. Where Magnolia Bakery and the like work toward volume and frenzy, Blockinger, who is a graduate of the French Culinary Institute in New York, runs a “studio” that churns out artistically created gems like vanilla shortbread, lemon velvet cupcakes, double-stuffed brownies with salted caramel and peanut butter fluff cookie bars (to name a few). The intention is on creative interpretation of desserts that are both innovative and satisfying. Blockinger holds a special place in her heart for classic desserts like bread pudding and tarts and especially her own version of apple crisp, which she has shared the recipe below. —E. Steinman