High Apple Crisp
From krumkake 15 years ago
- 60 minutes to make
- Serves 8
Short and sweet (how often do I say that?!?...apple crisp with a kick.
Ingredients
- 6 Gala or fuji apples (or any apple you prefer to bake with) shopping list
- juice of ½ lemon shopping list
- cinnamon mixture: shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon finely grated lemon zest shopping list
- 2 tablespoons Grand Marnier or amaretto liqueur shopping list
- Topping ingredients: shopping list
- ½ cup white sugar shopping list
- ¼ cup brown sugar shopping list
- ¾ cup flour shopping list
- ½ cup butter, room temperature shopping list
- Optional serving suggestions: shopping list
- whipped cream (see NOTE below directions) or vanilla ice cream or vanilla ice cream sauce (also in NOTE below) shopping list
How to make it
- Peel, core and dice apples; mix with lemon juice and set aside.
- In a separate bowl, mix together cinnamon mixture ingredients; set aside.
- In another bowl, mix together both sugars and flour in the topping mixture.
- Slice the softened butter into 8 chunks and add to the sugar/flour mixture; use a fork or pastry blender to cut the butter into the sugar/flour mixture until crumbly and moist.
- Lightly butter a 10x7 glass baking dish.
- Arrange apple slices over bottom of baking dish.
- Sprinkle apples with cinnamon mixture.
- Cover with topping mixture.
- Bake at 350 degrees for 55 to 60 minutes, until apples are done and topping is crispy.
- Cool on wire rack.
- Serve warm or cold, with whipped cream or ice cream.
- NOTE: For an extra touch, whip a pint of heavy cream with 3 or 4 tablespoons white sugar and ½ to 1 tablespoon of whatever liqueur you used in the cinnamon mixture – adds a wonderful “coordinating” flavor to the whipped topping! For a delicious "sauce" to serve over crisp, soften ice cream until you can stir in the coordinating liqueur (just a teaspoon or two - you don't want to overpower it)...stir to blend and spoon over crisp when serving.
The Rating
Reviewed by 8 people-
Loving this, it's so unique! I bet the Grand Marnier is a wonderful addition. Hmm, I'm thinking Frangelico with some ground hazelnuts instead of half the flour in the topping too... that would be awesome, I bet! Thanks for the great inspiration!
jo_jo_ba
in Oshawa loved it
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Fantastic post! I like everything about this recipe but I think I will try it with the Amaretto.Thanks krum!
bluewaterandsand
in GAFFNEY loved it
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Yeah! Another excuse to get into the alcohol!
This makes my mouth water.....thanks, Krum!!!!
pat2me
in Nashua loved it
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