Printer Friendly Recipe
Recipe by Stephen Pavy
Serves: 4 - 6
Serve with Joseph Phelps Vineyards Eisrébe
May be served with an ice cream of your choice, or, for an old New England tradition, a thin slice of aged cheddar cheese can be placed over each individual portion heated until just melted.
|Unbleached, all-purpose flour|
|¼ cup||Packed turbinado sugar (or light brown sugar if turbinado is not available)|
|¼ tsp.||Ground cinnamon|
|¼ tsp.||Ground nutmeg|
|1/8 - 1/4 tsp.||Salt (depending on whether almonds are salted)|
|5 Tbsp.||Cold, unsalted butter, cut into 1/4 inch pieces|
|1/4 cup||Coarsely chopped almonds|
|2 ½ lbs.||Apples (6-7 medium; pick an apple that will hold up and not become completely mushy when cooked)|
|½ tsp.||Grated lemon zest|
|1 ½ Tbsp.||Fresh lemon juice|
|¼ cup||Turbinado (or granulated sugar here if turbinado is not available)|
To Prepare Topping
Place flour, sugar, spices, and salt in food processor and process briefly to combine. Add butter and pulse 10 times at 4 seconds a pulse. Add nuts and process again in 4 or 5 one-second pulses. Refrigerate the topping while preparing the filling. Preheat oven to 375°F.
To Prepare Filling
Peel, quarter, and core apples. Cut peeled apples into 1 inch chunks. Toss apples with zest, lemon juice, and sugar. Scrape fruit into 8 inch square baking pan (or 9" deep-dish pie pan). Distribute topping evenly over the fruit. Bake for 40 minutes. After 40 minutes, increase oven temperature to 400°F and continue baking until topping turns deep golden brown (about 5 minutes more). Serve warm (the crisp can be made ahead by a few hours and kept at room temperature, then re-heated in a warm oven before serving).
To double the recipe to serve 8 -12, place ingredients in a 13 x 9" baking dish and bake for 55 minutes at 375°F without an increase in temperature at the end.