Basic Fruit Crisp

February 12, 2010 § 1 Comment

This a recipe based on a BA recipe from 95. I use their recipe for general proportions and then do whatever I feel like from there. I usually put it with cinnamon ice cream or whip up some cream with cinnamon and a little sugar. I often just use the apples that I have plus a pear or two. You can throw in cherries instead of cranberries (which I think is really tasty). Pineapple is also a good addition with the cherries if you’re in to that. Basically throw in whatever you want add some flour and sugar (a little less if the fruit’s really sweet).  And I throw extra cinnamon in the topping and vanilla with the fruit or whatever else I feel like at the moment. It’s not like baking, so it doesn’t have to be exact which is ideal for me.

Apple Cranberry Crisp

Topping
1 cup all purpose flour
1 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

Fruit
5 large Jonathan apples (about 2 1/2 pounds), peeled, sliced
4 Granny Smith apples (about 2 pounds), peeled, sliced
2 cups fresh or frozen cranberries
3/4 cup sugar
6 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

To prepare the topping:

Mix first 3 ingredients in bowl. Add butter; rub with fingertips until mixture resembles coarse meal.

To prepare the fruit:

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix apples, cranberries, sugar, flour and cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish.

Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly.

Couldn’t be easier!

tarte tatin

January 27, 2010 § Leave a comment

you will need:

a tub of creme fraiche

1 large pie pan with high sides—buttered and sugared.

5 apples- granny smith, or whatever is in season that won’t get all mush-tastic.

5 pears- green pears, or note recommendation above.

Peel and cut the apples the into long vertical strips.  Cut off the tops and bottoms of each strip so they’ll stand up flat.  The apples and pears should be arranged upright.

If you happen to have skills of depth perception, cut the strips so that they are even with or below the lip of the pan.  If you think of it like a puzzle, this task is far less tedious than it might seem at first blush.  Save your scraps, and fit them in where there are gaps.  Ideally, you want the apples and pears to be wedged into the pan tightly.

crust:

3 cups flour, sifted and unbleached

1 raw egg

2 sticks of butter, softened

1 tsp sugar

Mix together by hand.  The crust should be dry, but roll-able.  Roll out in a large circular shape to fit your pan.

sauce:

2 sticks butter

2 cups sugar

Heat in a skillet or saucepan over medium to high heat.  Stir constantly until it reaches golden brown.  It will seem to take a long time to get a deep golden brown color—but be persistent, and don’t burn it. If you burn it, grab a new pan and start over.

Pour the sauce mixture over the apples and pears that you have carefully fit in the pan.  Assemble the crust on top and tuck in the edges of the crust.  Foil to cover, and poke holes to vent.

Bake at 350 degrees for 2 hours.  PUT A COOKIE SHEET LINED WITH FOIL UNDER THE PAN TO CATCH THE DRIPPINGS, or your smoke alarm will be going off every time you turn on your oven, until the end of time.

Cool.  When the pan is cool (the cooler the better), top the pan with your serving plate and quickly and carefully flip over.

Serve with crème fraiche or vanilla ice cream, if you must.

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