Thursday, November 3, 2011

Bomb Ass Apple Crisp

This recipe is from Barefoot Contessa (Ina Gartner) and to die for. I love Anthony Bourdain..I trust anything that comes out of that dude's mouth and so when I read an article this week where he talked about what chef's on the Food Network are actually legit and he said her, I listened.
Have you seen how cute her garden is? How happy her little Jewish husband is to come home from the city to the dinner table to eat with her? How excited people are to sit in her kitchen and be fed by her? If I could have chosen a grandmother, she'd for sure be in my top 3 choices. ( nothing against my grams) but this lady can cook. Since she's not I can just pretend and make the same meals she does so that I can live vicariously through her. This recipe is one you are sure to make people happy with. Be ready for some smile-age.

  • 5 pounds McIntosh apples
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

For the topping:

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment.

Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

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