Above photo: Andrea Berger | Adobe Stock. Recipe and all other photos courtesy of Sherry Blockinger | sherry b dessert studios, Chappaqua
What to do with all those fresh-picked Westchester apples? Bake a scrumptious, brown sugar crumble-topped apple crisp, of course.
The ONLY tedious part of this sherry b dessert studio recipe is peeling and cutting the apples; after that, it’s all a downhill slide to a warm, comforting dessert. Of course, before you make this tempting apple crisp, plan a day trip to one of Westchester’s apple orchards for U-pick fun with family and friends. We promise that local apples taste so much better in whatever you make.
2 medium sized apples (13 ounces), preferably Granny Smith
2 tsp brown sugar
2 tsp granulated sugar
Pinch of spices such as nutmeg, clove, cinnamon, ginger, totaling about 1/4 tsp
Squeeze of lemon juice or splash of pure vanilla extract (about 1/2 tsp)
Preheat the oven to 350ºF. Peel, core, and chop the apples and place into a quart sized zip top freezer bag. Add spices and lemon or vanilla into the bag. Seal the bag and gently shake to evenly coat all of the pieces. Set aside while you make the topping.
(for 2 apple crisps; ~7 ounces per pan)
1 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
1/4 tsp kosher salt
1/2 cup old fashioned oats
4 oz (1 stick) unsalted butter, cold and chopped
Place all topping ingredients into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until ingredients are blended with some large clumps beginning to form.
Assembly & Baking
Place the pan on a cookie sheet or jellyroll pan. This makes it easier to pull in and out of the oven and will catch any juices that bubble over while baking.
Pour seasoned apples into the pan and cover evenly with the topping. Bake 30 to 40 minutes until topping is golden and juices are bubbling. Remove pans to a cooling rack and cool.
Serve warm with ice cream.
Here’s the final product: