Apple Walnut CrispPublished 8:31am Wednesday, May 1, 2013
This recipe can either be made in a 12x9x2 baking dish or can be divided up into individual ramekins. When using individual ramekins, we fill each ramekin about 2/3 full with apples and then press on the desired amount of crisp topping. We place any extra crisp topping in a freezer bag in the freezer to pull out when the cravings arise again. It’s perfect to have on hand for unexpected guests!
1 1/2 cups all-purpose flour
1 1/8 cups old-fashioned oats
1 1/8 cups packed light brown sugar
1 1/2 cup walnuts (5 ounces), toasted , cooled, and finely chopped
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
4 1/2 pounds sweet-tart apples such as Gala
3 tablespoons fresh lemon juice
4 1/2 tablespoons granulated sugar, or to taste
2 tablespoons all-purpose flourAccompaniment:
whipped cream or vanilla ice creamPut oven rack in middle position and preheat oven to 375°F. Butter a 12- by 9- by 2-inch glass or ceramic baking dish (3 to 3 1/2 quarts).
Stir together flour, oats, brown sugar, walnuts, cinnamon, and salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
Peel and core apples and cut into 1/4-inch-thick wedges, then toss with lemon juice, granulated sugar, and flour in a large bowl. Transfer to baking dish, spreading evenly.
Crumble oat topping evenly over apple mixture and bake until topping is golden and apples are tender, about 45 minutes. Cool slightly and serve warm.
Crisp can be baked 4 hours ahead and kept, covered, at room temperature. Reheat in a preheat 350°F oven until warm.
You can view the complete recipe online at: http://www.epicurious.com/