Apple crisp is a traditional Fall treat. And has always been one of my favorites. It's easier to make than pie, but has all the warmth and hominess. That said, I may never make apple crisp again. Because now I know about baked apples, which are even easier! There's almost 100% less slicing than apple crisp. But all the wonderful taste and comfort. I love having the skin on for added texture. I love having such a compact and contained dessert. The streusel is just as delicious, possibly more so with the addition of honey (I used spun). No leftovers. Just simple. And delicious. How is it that I've never had a baked apple before now?!
Recipe courtesy Alton Brown *click here for printable version*
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey Directions:
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
TGIP Rating--Baker, Baker--KEEPER. Another bake every week-er.
Next up: For Halloween, I'm trying another variation on the theme of Pumpkin Pie.