‘Tis the Season for Apple Crisp
“Unless a tree has borne blossoms in spring, you will vainly look for fruit on it in autumn.” ~ Walter Scott
As a former pastry chef now living in the Concrete Jungle. I don’t get a lot of opportunities to strut my baking chomps. After all, I live in the city known for micro apartments where you are lucky if you have a hot plate, and two is a modern day miracle.
Thankfully I live in the modern day miracle portion of this city and I am blessed to even have a stove! Gasps! Albeit it is a very tiny stove, but beggars can’t be choosers. While I can’t bake the sheet cakes and fondant creations I use too, I can at least get a pan of apple crisp in the oven. Which is what I did Sunday after a day of champion Apple picking the day before.
Thus I decided to channel my inner Roland Mesnier and go apple crazy! Lord did my apartment smell delish!
Apple crisp is incredibly easy to make. It is also easy to adapt and I urge you all to make it according to your own taste buds. The recipe is similar to one I used when working at the White Mountain Cider Company and I adapted it into a gluten free recipe. (Don’t fret you can not tell the difference, I pinky promise!)
- 13 Apples (or enough to fill an nine inch round pan) you can use any kind. I prefer an assortment.
- About two Tablespoons Lemon Juice
- A cup brown sugar
- A cup granulated sugar
- a cup and a quarter of sweet sorghum flour
- 3/4 almond flour
- tablespoon cinnamon (more or less depending on taste buds
- a teaspoon nutmeg (same as the above)
- a half a pound of butter (I used Natures Valley)
- a cup of Bob’s Red Mill Oats
- maple syrup
Heat oven to 375 Degrees F.
Core the apples. I invested in great one from Amazon for only fourteen dollars! and throw them into a buttered/oiled pan. DOn’t be alarmed they will go to the top, but they do cook down. Toss them in lemon juice, and a quarter of the sweet sorghum flour. I also sprinkle cinnamon, nutmeg, and a little bit of maple syrup over them.
Combine the sugars, rest of the flours, seasonings and butter in a mixing bowl until crumbly. Sprinkle not just on top of the apples, but also make sure it gets into every hole and crevice until all you see is the topping. It is the best part! I drizzle maple syrup on top of the crust to caramelize it just a tad.
Bake for an hour. I cover the pan for the first half hour, so the top doesn’t burn and then uncover it for the last half hour. You want to make sure the apples are soft all the way through.
Let cool if you can, dig in and enjoy! I love eating mine with a bit of caramel sauce, ice cream, or homemade whipped cream!
Do you like apple crisp? What is your favorite recipe? If you try this recipe let me know!