Yesterday, right plum in the middle of making dinner, my mind turned to dessert. This seems to happen a lot lately. I can’t seem to focus anymore. I start one thing and before finishing that project, I move to something else. Before I knew it I was grabbing apples, chopping nuts and in a fury of CHAOS!
Those of you who are around my age, don’t need anymore explanation.
Tonights dinner menu included BBQ Pork Loin, Green beans seasoned with a bit of sea salt & black pepper – tossed around in a bit of olive oil, sprinkled with a few pine nuts then baked in a hot oven for a few minutes, till crisp but tender. My fav. We also had a tossed green salad, baked potato and garlic bread. Apple crisp just seemed like it might hit that empty spot . . . if there was an empty spot. There usually isn’t. Actually when the truth comes out, I just needed something for this blog!
Dishes are now done and my stomach is full . . . much too full for Apple Crisp. It’s also too dark to capture a pretty picture. You’ll just have to pretend.
Upon tasting this, my first thoughts were: “It’s pretty good.” “It’s not very sweet.” “I’ll certainly peel the apples next time.” “Love the nuts . . . any nut would be good.”
My husbands first words: “Where’s the Whipped Cream?” (fyi – I handed him the Ice Cream) “This is really good!” “For once, it’s not too sweet!” “I really like the un-peeled apples and the apricots.”
Conclusion: This recipe comes from a cookbook by the name of SINFULLY EASY DELICIOUS DESSERTS by Alice Medrich.
I think I was drawn to this Apple crisp for two reasons. First the Apricots, and second the orange juice that flavors the apples. If you prefer a sweet Apple Crisp, use Brown Sugar instead of granulated sugar. You just might also leave out the chopped dried Apricots or substitute another fruit, such as raspberries, strawberries, blueberries, dried cherries, etc. I used chopped walnuts, but pecans, hazelnuts or almonds would be really good. If you just hate nuts . . . then I would leave them out!
What would I do differently? The recipe says to leave the peels on, for the flavor and the body that they contribute. Oh well . . . I would peel the apples! My husband liked the peels . . . I just did not. Other than that, it was scrumptious. Even on a full stomach!
- FOR THE TOPPING:
- ½ cup (2.25 ounces) unbleached all-purpose flour
- ½ cup (1.65 ounces) rolled oats
- 1 scant cup (3 ounces) coarsely chopped walnuts or other nut
- ½ cup (3.5 ounces) granulated for a sweeter crisp: packed brown sugar
- 6 tablespoons (2.5 ounces) butter, melted
- ⅛ teaspoon salt
- FOR THE FILLING:
- Grated Zest and juice of 1 orange
- ½ cup (2.5 ounces) dried apricots, coarsely chopped
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 6 small or 4 large apples
- 2 Quart baking dish, about 2 inches deep
- Position a rack in the lower third of the oven and preheat the oven to 350 F.
- Liberally butter the baking dish.
- TO MAKE THE TOPPING: Combine all the ingredients in a bowl and mix well. Set aside.
- TO MAKE THE FILLING:
- Combine the orange zest, juice, and chopped apricots in a small bowl. Let the apricots soften while you prepare the apples.
- Mix the sugar and cinnamon in a large bowl. Quarter and core the apples. Cut each quarter into 3 or 4 chunks. Toss the apples with the cinnamon sugar. Stir in the apricots and the juice. (You can also slice the apples if you prefer slices instead of chunks)
- Scrape the mixture into the buttered baking dish and spread it evenly. Distribute the crumb topping evenly over the apples. (Squeeze the topping firmly in your hand, then release it over the apples to form pea size crumbs)
- Bake for 1¼ to 1½ hours, until the crisp is browned on top and the juices are bubbling and thickened. (If your apples were a little dry, you may not see any juices toward the end of the baking time, if so, the browned topping is your cue to doneness.) Serve warm or cold with Whipped Cream or Ice Cream on top.