Apple Crisp

Apples are in season and it’s the perfect time of year to make an apple crisp.  Scott enjoys a good crisp and I do too.  Ina Garten’s Old-Fashioned Apple Crisp is one I’ve made in years past and it’s worth repeating.  It’s good!  I love the citrus in this crisp and the oatmeal is a nice touch in the topping.  We used local Jonagold apples and it turned out very well.  Serves 10.

Apple Crisp

5 pounds McIntosh or Macoun apples (or mix the two)

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

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar

1/2 teaspoon salt

1 cup rolled oats

1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees.  Butter a 9x14x2-inch oval baking dish.  Peel, core, and cut the apples into large wedges.  Combine the apples with zests, juices, sugar, and spices.  Pour into the baking dish.

To make the topping, combine the flour, sugars, salt, oats, and cold butter in the bowl of an electric mixer fitted with a 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 one hour until the top is brown and the apples are bubbly.  Serve warm with a scoop of vanilla ice cream.

Credit:  Ina Garten, Barefoot Contessa