Ken's Apple Crisp
My good friend Ken is a great baker! He sent me a big batch from Pennsylvania and this recipe.
Ken's Apple Crisp
My good friend Ken is a great baker! He sent me a big batch from Pennsylvania and this recipe.
Cooking Instructions
- 1
Helpful hints: This 3 stick recipe yields enough crumbs to complete 5 complete crisps. Do not use red delicious apples, they don't bake well. If using dried fruits, place in a small cup with enough orange juice to cover and microwave for 30-45 seconds. Cool and drain RESERVING LIQUID. Use liquid to mix with cornstarch (step 4). Add plump dried fruit last. If adding nuts: put 1/2 the crumbs on top of fruit, then nuts, then other 1/2 crumbs, the nuts. Nuts on top may burn so be careful.
- 2
MAKE AHEAD: Sift together flour, brown sugar, cinnamon, and pie spice. Mix in dry oats. Cut butter into 4 long sticks, then cut each into pea sized cubes. Add cubes to flour mixture, 1 stick (cubes) at a time. Mix crumbs with 2 knives until combined. Place in ziploc bag and put in refrigerator.
- 3
PREPARE CRISP: Preheat oven to 425° (395° convection)
- 4
Grease a 9" baking pan with butter or Pam. In a medium bowl, mix cool juice and cornstarch and then sugar and cinnamon until smooth. Please fresh fruit in the juice/ cornstarch mixture, tossing to coat.
- 5
Place prepared fruit in pan in a single layer. Top with crumbs (and nuts optional), do not pack. Sprinkle with the sugar (to caramelize and get crunchy)
- 6
Bake for 30 minutes until browned and crispy.
- 7
FRUIT SUGGESTIONS: Pineapple-apple: 2C fresh or canned Pineapple & 1 apple. Peach-apple: 2C peaches & 1 apple. Apple-craisin: 3 apples & 1/2C cranberries (plumped). Cherry: 2 1/2C pitted. Apple-cherry: 1 1/2C cherries & 1 apple. Apple-blueberry: 1/2 pt blueberries & 2 apples. Pear-blueberry: 2 pears & 1/2 pt blueberries.
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