This recipe is no ordinary apple crisp since the crumb is doubled so you get an extra crispy apple crisp. What's even better, it tastes like a regular apple pie, but it's easier to make!
INGREDIENTS
1 kg / 2.2 lbs of sour apples for example Granny Smith apples, peeled and thinly sliced
60 ml orange juice
200 g / 0.4 lbs sugar
200 g / 0.4 lbs brown sugar
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
185 g / 0.4 lbs flour
1/2 tsp salt
80 g rolled oats
225 g / 0.5 lbs cold unsalted butter, diced
Preheat oven to 180ºC / 350°F.
Peel and slice apples into thin slices. You can use the apple leftovers to make an apple cider vinegar from apple scraps.
Put the apple slices into a large bowl and add orange juice, 50 g / 0.11 lbs sugar, 50 g / 0.11 lbs brown sugar, cinnamon, nutmeg and cardamom. Mix everything together and set aside.
To make the crisp topping, mix together the flour, leftover sugar and brown sugar, salt, oats and diced butter. Stir to create an even mixture. Try to leave the butter a bit chunky for a better texture.
Line a baking pan with parchment paper.
Pour the apples evenly into the pan and then add the crisp topping. Make sure everything is covered evenly and spread out.
Bake in the oven for 30-40 minutes or until golden brow.
Serve warm with ice cream.
NOTES
You have to use rolled oats not quick oats or oatmeal as they will turn into mush while baking.
You can use any apple you have on hand, but sour apples work better to balance out the sweetness and they won't turn into mush.
To make it even sweeter, pour over some caramel sauce when serving.
Comments
Post a Comment