From www.foodnetwork.com. Modified by me.
- 2/3 cup rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup dark brown sugar
- 1/3 cup walnuts, toasted, chopped
- Pinch fine salt
- 6 tablespoons cold unsalted butter, cut into bits
- 4 medium baking apples
- Unsweetened whipped cream, optional
Directions
Preheat the oven to 375 degrees F. Lightly butter 6 (6-ounce) ramekins.
Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and spread evenly along the bottom of a baking dish. Scatter the crisp topping evenly over the fruit. Bake until the fruit bubbles around the sides and the top is golden, about 30 minutes.
Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped cream, if using.
Notes:
Next time, use less butter and sugar. Also, add a little water or oil to the crisp topping so that none of the flour is simply sitting on its own – otherwise you end up with a powdery topping, instead of a nice crisp.
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