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October 29, 2010

Perfect Autumn Apple Crisp
by Isaac Kaplan-Woolner
Cooking Local in the KOHO Kitchen
Fridays on KOHO 101.1 FM

 Note: this is a recipe I never measure. Just trust your intuition and tongue. The amounts shown are just suggestion. You really just need apples, brown sugar, butter, and oats. The rest is up to your imagination.—Isaac

-4 or 5 apples (mix varieties for best taste and texture results)
-splash of lime or lemon juice (about ½ lime)
- 1 cup of brown sugar, packed
-1 stick of butter (plus a pinch of salt if your butter is unsalted)
-2 or 3 cups of rolled oats
-a few tablespoons of flour
-1 cup chopped walnuts
-about ½ cup currents (you can substitute raisins)
-a big dash of cinnamon (plus nutmeg, allspice, or other pumpkin pie spices if desired)

Start by preheating your oven to 350 degrees and lightly grease a small, high walled baking pan. Slice up the apples and remove the core and seeds. You want the apples to nearly fill the pan, leaving up to an inch of space. Sprinkle about ¼ cup sugar over the apples along with some cinnamon and the lime juice. Mix these together. Next, chop the walnuts and layer them over the apples along with the currants.
In a separate bowl, melt the butter in the microwave on high until no solids remain. Stir in the rest of the sugar and the oats and flour. Add in a little more cinnamon and nutmeg and spread this crisp topping evenly over the pan.
Bake on a center rack and for about 30-45 minutes, depending on how big a pan you are baking. The apples should be soft and the topping… well, crispy!
Serve with vanilla ice cream or whipped cream.
Creative additions: replace half the apples with pears or even peeled butternut squash. Use dried cranberries instead of currants. Add finely chopped candied ginger. Or add lavender and maple syrup to your whipped cream. The possibilities are endless!



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