CRISPIEST APPLE CRISP
The secret ingredient in this apple crisp is Grape Nuts®. This extremely crispy and crunchy breakfast cereal does some amazing things to your basic oatmeal-based fruit crisp topping mixture.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 47m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss sliced apples with lemon juice to prevent browning.
- Mix flour, rolled oats, wheat and barley nugget cereal, melted butter, 1/4 cup white sugar, and 1/4 cup brown sugar together in a large bowl.
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir 1/3 cup brown sugar, 1/3 cup white sugar, and cinnamon into melted butter until sugar begins to dissolve, 3 to 4 minutes. Add apples and water; continue cooking and stirring until apples soften and are coated with sauce, 4 to 5 minutes.
- Pour apples and sugar mixture into a 2 quart baking dish. Sprinkle topping evenly over the apple filling.
- Bake in the preheated oven until the top is browned and the filling is bubbling up around the edges, 25 to 30 minutes. Cool for 10 to 15 minutes.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 58.3 g, Cholesterol 38.1 mg, Fat 15.1 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 9.2 g, Sodium 152 mg, Sugar 40 g
APPLE CARAMEL CRISP
Steps:
- HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
- STIR apples with topping, cornstarch and cinnamon until apples are coated. Place in prepared baking pan.
- COMBINE flour, oats and brown sugar blend in medium bowl. Stir in oil until evenly moistened and large crumbs form. Sprinkle over apples.
- BAKE 35 to 40 minutes or until apples are tender and top is golden brown. Let stand about one hour before serving. Serve with whipped topping, if desired.
APPLE CRISP
I would love to take full credit for this recipe but it is simply the recipe my mother made year after year when I was growing up. So simple and delicious. I love all apples but my newest favorites are Braeburn and Rome varieties. They are tart and hold up well when cooked. For this recipe, however, I use pure Granny Smith. Tart, tried and true.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend.
- In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. Spread it out on a plate or small baking sheet and refrigerate until ready to use.
- Butter the bottom and sides of a shallow rectangular baking dish (approximately 13 inches long and 9 inches wide) with the remaining tablespoon of butter. Add the apples and top with the butter-flour mixture. Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 to 45 minutes. Remove from the oven and set aside to cool a few minutes before serving. To serve, garnish with additional lemon zest and ice cream, if desired.
THE BEST APPLE CRISP
If you just went apple picking, here's the perfect recipe to enjoy the fruits of your labor. We've included two varieties of fresh apples, plus warm spices and tangy cider. The sweet, buttery crumble topping is flavored with brown sugar and studded with nutty pecans for the ultimate easy apple dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine.
- Transfer the apple mixture to the prepared baking dish in an even layer.
- For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed.
- Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour.
- Let sit for at least 45 minutes and serve slightly warm or at room temperature.
AUNT JIMMY'S STREUSEL APPLE CRISP
Steps:
- Preheat oven to 400 degrees.
- Butter a deep 2-quart baking dish. Place the apples in the baking dish. They should be at least 2 1/2-inches deep; add more if necessary. In a bowl, stir together the flour, sugars, cinnamon and nutmeg. Using a pastry blender or the paddle attachment of a mixer, cut in the butter to make a crumbly, sandy mixture. Sprinkle the topping over the apples. Bake for 30 minutes, until apples are tender and the topping is browned. Serve warm with heavy cream or ice cream.
MASTER CHEF BLAUBERG'S STEAK SAUCE
Provided by Food Network
Number Of Ingredients 9
Steps:
- Before you start the recipe, whisk the powded mustard and vinegar together and let sit for 5 minutes. Place the mustard/vinegar mixture into a mixing bowl and add the other ingredients together, whisk well. Season to taste with salt and pepper. Serve with your favorite steak.;
APPLE CRISP
This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling. Or customize your crisp by using your favorite spices and nuts. The dessert tastes particularly comforting hot out of the oven, with the caramelized apple juices bubbling around the nutty cookie-like clusters, but it's just as good cold for breakfast the next day.
Provided by Genevieve Ko
Categories pies and tarts, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
- Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
- If you'd like, peel the apples. Cut into 1/2-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
- Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.
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