apple crisp weekend

It is a Nina Simonds week. This is another recipe from her book Spices of Life. I treated myself to this yummy fall treat. Let me tell you, it was well worth it. It's yummy enough, but light enough.

Topping:

1 C unbleached all-purpose flour

½ C sugar

½ C lightly packed light brown sugar

1 t cinnamon

½ t salt

½ C [1 stick] cold unsalted butter, cut into tablespoon size pieces

Fruit Filling:

10 large Cortland or McIntosh apples

1 lemon, cut in half *[I used a lime instead, very good]

1 t ground cinnamon

2 T  sugar [if the apples are very tart]

First: Preheat the oven to 375 degrees. Put the flour, white and brown sugars, cinnamon, and salt in a food processor fitted with a steel blade. Add the butter pieces and pulse until the mixture resembles cornmeal. Set Aside.

Second: Generously butter an 8- or 9-inch square baking dish or a 10-inch pie dish with high sides. Peel and core the apples and rub with the cut lemon. Cut the apples into ½ to ¾ inch pieces and toss lightly with the cinnamon and sugar in a bowl. Pour the apples into the prepared pan. Spoon the topping over the apples sprinkling it evenly.

Third: Bake about 40 to 45 minutes, until the crumb topping is golden but with a few spots of light brown, and the apples are tender when tested with a knife. Let cool slightly before serving warm, or serve at room temperature. To reheat, bake uncovered at 300 degrees for 10-15 minutes, until hot.

Enjoy your Halloween Weekend!