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APPLE CRISP

From Owner Steve Cory, Cory’s Kitchen at Sweet Berry Farm, Middletown

2 cups granulated sugar
4 tablespoons cornstarch
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
8 apples, peeled, cored and cut in ½-inch slices
Grated peel of 1 lemon
Juice of 1 lemon
2 cups brown sugar
1 cup all-purpose flour
½ cup (1 stick) cold unsalted butter, diced
½ cup rolled or quick-cooking oats (optional)
Vanilla ice cream or whipped cream (optional)

Preheat the oven to 350°. Grease a 12x9x2-inch baking dish with butter or nonstick spray. In a large bowl, sift together the granulated sugar, cornstarch, cinnamon, nutmeg and salt. Add the apples, grated lemon peel and lemon juice. Toss to coat evenly.

Arrange the apple mixture in an even layer in the prepared pan. In another bowl, combine the brown sugar, flour, butter and oats (if using). Blend the ingredients by hand or with a pastry blender just until a coarse crumb mixture forms. Do not over-mix. Sprinkle the crumb topping over the apple mixture and press down gently.

Bake for 30 minutes or until golden brown. Serve warm with vanilla ice cream or whipped cream. Serves 8–10 as a dessert. Note: For best results, use a combination of apple varieties.

WINE PAIRING

Calvados Morin Apple Brandy pairs well with apple crisp. Likewise, Lustau Rare Cream Sherry, which is a little lighter and a bit sweeter than Calvados, would also make a nice match for this favorite New England autumn dessert.

—Brian Buck and Marnie Crawford of Grapes & Gourmet, Jamestown


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