Apple season is just around the corner. I recently made My Mother's Apple Crisp and took new (and improved) photos of the dessert. This has always been one of my (and my friends') favorites.
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This apple crisp recipe is from my mother. She would make it often throughout apple season. I will also use the "crisp" topping during the summer months to cover baking dishes filled with nectarines and blueberries. But truly, nothing can beat a gratin piled high with tart, local apples and served with a healthy drizzle of heavy cream. The only change I have made to this recipe is to sprinkle about a cup of tart, dried cherries throughout the apple layers and mix chopped walnuts into the topping. Try to eat it fresh out of the oven. And then just try to stop after one helping.
My Mother's Apple Crisp
(the tweaked version)
• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 unbeaten egg
• 1/3 cup chopped walnuts
• 1/3 cup melted unsalted butter
• 1/2 teaspoon cinnamon
• addition butter for greasing dish
• approximately 1 cup of dried, tart cherries
Mound the sliced apples into a buttered 7-inch-by-11-inch baking dish. Mix together flour, sugar, baking powder, and salt in a bowl. Using a fork, stir the egg into the flour mixture until crumbly, followed by the walnuts; spoon this over the sliced apples. Slowly pour the melted butter evenly over the topping. Sprinkle with cinnamon. Bake in the middle of a 375˚F oven for approximately 40 - 45 minutes, or until nicely browned. Serve with your choice of heavy cream, lighting whipped heavy cream with cinnamon, or vanilla-bean ice cream.
* TO MAKE CINNAMON WHIPPED CREAM: Beat together 1 cup cold, heavy cream, 2 tablespoons confectioners' sugar, and 1/4 teaspoon cinnamon.
TAKE a LOOK: