Isn’t that the cutest baking dish? I always put my apple crisps in there. It was on sale once at the Bakers Catalog from King Arthur flour.
I have been making apple crisp for years. they tastewonderful, no pie crust to mess with and you can add nuts, which make everything better anyway. Warm from the oven it is irresistible. Put a scoop of ice cream over the top and watch out for the stampede.
1 stick of cool butter (1/2 cup) Diced into little cubes
1 1/2 cups brown sugar
1 tsp salt
1/2 cup either quick cooking oats or old fashioned run through a blender or food processor for a couple seconds.
2/3 cup flour
In a bowl, with a pastry blender cut the butter in with the flour. Just until chunky. Then add the rest of the ingredients. Cover with plastic and put in the fridge for now.
3 1/2 lbs apples, cored, peeled and sliced about 1/8 inch thick. You can mix granny smith with fuji or another firm apple
2/3 cup sugar
2 tsp. lemon juice
1/2 tsp cinnamon
1/2 tsp vanilla extract
SECRET INGREDIENT→ 2 tsp. Tuaca liqueur (optional, but I use it always).
For some unfathomable reason, Tuaca makes me think of the movie “Willow”. Dont ask me why. It took me ages to scan the market shelves to find it and it lasts practically forever because this is the only recipe I use it for. But it seems to make all the difference. That and baking it extra long.
Now, preheat the oven to 325. The magic in this apple crisp is in how long you bake it. A long time toots! But we are not there yet.
Put the apple slices in a large mixing bowl. Add the sugar, lemon juice, cinnamon, vanilla and Tuaca. Set at room temperature about 10 minutes, until the apples begin giving off their juices.
Transfer the apple mixture to your baking dish of choice, spreading it out well. Remove the topping mixture from the fridge and, using your hand, grab a handful of the mixture, squeeze together a bit and crumble over the top of the apples.
Place in middle rack of your oven and bake about 2 hours. You might want to rotate the dish part way through for even browning. It will soften down, carmelize almost, turning a rosy brown color with thickened juices.
When it is done, let sit at least 20 minutes before cutting, to cool and gel up a bit. Then, after serving up, dip your fork in, taking that first bite, close your eyes and savor that warm apple-cinnamon flavor with that little something special.
I got that Tuaca hint from the California Pizza Kitchen cookbook. I love that restaurant! And in spite of having all 3 of their cookbooks, still go out to eat there whenever I can. Thanks CPK!