Nytimes Apple Crisp

APPLE CRISP. Time: About 1 hour. 6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds. 1/2 teaspoon cinnamon, or more to taste. 1/2 cup sugar, plus 2 tablespoons.

Nytimes apple crisp. Old Fashioned Apple Crisp from my Grandmother’s Recipe Box. Nothing makes a house feel more like a home than the smell of something baking in the oven! With a hint of fall in the air, I spent the day in the kitchen filling my house with warm cinnamon and apple smell. This is the best apple crisp I have ever tasted and so easy to make!! Helpful (603) Starlet Rating: 5 stars 01/08/2009. This recipe is nearly the exact recipe I've been using for years, so I had to add my review to the pile. It is my favorite way to get rid of an apple surplus (I ususally use about 7 good sized apples of mixed variety, minus. Ingredients. 6 cups peeled, cored, sliced applies or ripe pears (approx. 2 - 3 pounds. 1/2 teaspoon cinnamon; 1/2 cup sugar plus 2 tablespoons; 5 tablespoons butter, plus more for greasing the pan A crisp, most often made with apples but accommodating of almost any fruit, is better textured, better flavored and easier to make. If you choose to use pears instead of apples, be aware that unripe pears are unlikely to become tender in the time it takes the topping to brown.

A couple of weeks ago (11/13, I believe), Mark Bittman published a recipe for an apple crisp in his NYTimes column. Did anyone try it? Is it a worthy dish for Thanksgiving? If so, does anyone have a link to the recipe? (The Times web-site search function doesn't seem to want to recognize the articles of the 13th.) nonstick cooking spray 1 1; packed brown sugar 1/4 cup 1/4 cup; all-purpose flour 1/4 cup 1/4 cup; old-fashioned rolled oats (not quick cooking) 1/2 cup 1/2 cup; margarine (softened) 2 tbsp Preheat oven to 350 degrees. Peel, core and slice apples into a bowl. Add 1/2 of the sugar, the spices and lemon juice. Mix lightly and pour into buttered 1 1/2 quart casserole. Position an oven rack in the center of the oven and preheat to 350 degrees F. Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon.

While this version of apple crisp may seem daunting, with a fairly long list of ingredients, many are simply optional enhancements. Basically, you're looking at apples, sugar, thickener, and a touch of spice in the filling; and flour, sugar, butter, oats, and cinnamon in the topping. Prep. 15 mins. Bake. 55 mins to 1 hr 5 mins. Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread. A Cosmic Crisp apple, partially coated with white kaolin clay to protect it from sunburn, is picked at an orchard in Wapato, Wash. The Cosmic Crisp, the first apple variety bred in Washington. Apple Crisp – this is hands down the best apple crisp recipe you’ll try!This is my go-to and a reader favorite recipe. It’s just perfect homestyle comfort food that’s good for the soul on a cold fall day.And of course, people of all ages love it.

Cosmic Crisp is an American apple with the variety designation ' WA 38 '. Breeding began in 1997 at the Washington State University (WSU) Tree Fruit Research and Extension Center in Wenatchee, Washington, initially overseen by Bruce Barritt and now by Kate Evans. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature. 6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds; 1/2 teaspoon cinnamon, or more to taste; 1/2 cup sugar, plus 2 tablespoons; 5 tablespoons butter, plus more for greasing the pan Crumbles are an easy way to turn simple fruit into a decadent, crispy dessert. And for the growing number of diners who can’t tolerate the gluten in wheat, it’s easy to make crumbles that are gluten free without sacrificing taste, writes Martha Rose Shulman in this week’s Recipes for Health.