It's Thursday, and we're still posting recipes from things we made this last weekend :) This time it's a pretty simple one, an apple crisp recipe from Epicurious. This turned out pretty well, but the caramel sauce got a little too dark, and one of us would have preferred the apples being peeled (you can peel them or not, according to your taste).
- About 2.5-3 lbs (1.15-1.4 kg) of nice crisp, tart apples, sliced thinly.
- 1/2 cup + 10 tbsp sugar
- 3/4 tsp ground cinnamon
- 3/4 tsp salt
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1 3/4 sticks of butter (yup, that's right!)
- 2 tbsp fresh lemon juice
- In a medium-sized mixing bowl, whisk together flour, 10 tbsp sugar, 1/4 tsp salt, cinnamon, allspice and nutmeg.
- Cut 10 tbsp of butter into small pieces, and cut into dry ingredients either with fingers or a pastry cutter.
- Set topping aside.
- Preheat oven to 375 F (190 C).
- Stir sugar and butter together in a large skillet over medium heat until both melt and form a more-or-less smooth sauce.
- Add lemon juice and cook, stirring constantly, until caramel sauce is medium-brown, around 5 minutes.
- Toss in apple slices and toss until slices are well-coated.
- Scrape the apples and caramel sauce into your baking dish(es) and spread them out evenly.
- Sprinkle the topping over each dish.
- Bake until apples are tender, the sauce is nice and bubbly, and the topping is lightly browned - about 40-50 minutes.
- Let cool at least 15 minutes before serving.