Sunday, February 20, 2011
I made this recipe to use up some apples from our fridge so I could buy more apples. (I wanted to use the plastic clam-shell container the apples come in for drying flowers while cake decorating.) I was so happy to discover this crisp topping recipe. It is what I consider the absolute perfect crisp topping—crisp, sweet, buttery, oatmeal-y, and not at all soggy or floury tasting.
Apple-Raspberry Crisp (or any fruit crisp)
6 cups (1 ½ lb) chopped, peeled apples
12 ounce package frozen raspberries
¼ cup granulated sugar
1 tablespoon fresh lemon juice, strained
½ teaspoon ground cinnamon
1 cup (5 ounces) all-purpose flour
½ cup (1 ½ oz) old-fashioned rolled oats (I like oats so I doubled this amount and used 3 ounces instead)
1/3 cup (3 oz) granulated sugar
1/3 cup (2 ½ oz) firmly packed golden brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (4 oz) unsalted butter, melted
(*I love the topping on a crisp, so I doubled the topping. I also used more fruit/filling ingredients and baked mine in a 13 x 9-inch dish. I just put on the topping until the amount looked right to me. I did have some leftover from the doubled batch. The amounts posted above are for a single batch. Also, the amount of sugar needed in the filling will vary depending on how tart of apples you use.)
Position a rack in the middle of the oven and preheat to 350°F. Have ready a 2 ½-qt ceramic or glass pie dish or baking dish.
To make the filling: Microwave apples in covered microwave-safe bowl until almost tender (about 3 minutes on high)*. Stir in raspberries, sugar, lemon juice, and cinnamon until well-mixed. Pour into the baking dish and set aside. (* Note: I added the step to partially cook the apples in the microwave before using. I find that by doing so I can remove the crisp before the topping is overdone.)
To make the topping: In a large bowl, stir together the flour, rolled oats, 1/3 cup granulated sugar, brown sugar, cinnamon, and salt until well-blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture evenly over the filling.
Bake the crisp until the fruit is tender when tested with a toothpick, the juices are bubbling, and the topping is golden-brown, 35 to 40 minutes--check a little early if you pre-cooked the apples. Transfer to a wire rack and let cool for 10 minutes. Serve warm. The crisp can be cooled, covered with plastic wrap, and stored at room temperature for up to 2 days, then re-warmed in a 250°F oven for 15 minutes before serving.
Strawberry-Rhubarb Crisp: For filling, use 6 medium stalks rhubarb, cut into ½-inch pieces, 2 cups (8 oz) strawberries, hulled and halved lengthwise, ½ cup (4 oz) granulated sugar.
Apple or Pear Crisp: For filling, use 6 cups (1 ½ lb) chopped, peeled apples or pears; 2 tablespoons granulated sugar; 1 tablespoon fresh lemon juice, strained; and ½ teaspoon ground cinnamon.
Berry Crisp: For filling use 5 cups (1 ¼ lb) mixed berries, ½ tsp ground cinnamon and 3-5 tablespoons granulated sugar. Top as directed and bake for 30 – 35 minutes.
Peach Crisp: For filling stir together 6 cups (2 1/8 lb) sliced, peeled peaches and 3-4 tablespoons granulated sugar. Top as directed and bake for 25 – 30 minutes.
Recipe source: adapted from Williams-Sonoma Essentials of Baking