Alton Brown Apple Crisp Recipes

THE BEST APPLE CRISP

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.

OLD-FASHIONED APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
• Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
• To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
• Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

BROWN SUGAR APPLE CRISP

Steps:

• Heat the oven to 375 degrees F. Butter a large baking dish and set aside. Place the apples, lemon juice and vanilla in a large bowl and toss to coat. Add the granulated sugar, 1 1/2 tablespoons flour and nutmeg, stirring to combine.
• Place remaining 1 cup flour, nuts, brown sugar, cinnamon and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse crumbs. Sprinkle the mixture over the apples. Bake until golden brown, about 40 minutes. Serve warm with ice cream.

BAKER, BAKER

Steps:

• In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
• Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
• Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
• Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

INDIVIDUAL BERRY CRISPS

Steps:

• Preheat oven to 350 degrees F.
• Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
• 5 ounces all-purpose flour, approximately 1 cup
• 2/3 cup sugar
• 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
• 1 1/2 cups crushed crackers, gingersnaps or cereal
• 4 ounces unsalted butter, cubed and chilled
• Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
• Yield: 4 1/2 cups

APPLE CRISP

Steps:

• Peel and core apples and slice into 1/2 inch thick wedges. Toss apples with 1/4 cup of sugar and drain in a large colander for about 1 1/2 hours.
• While apples are draining mix the remaining 1/4 cup sugar, tapioca, apple jelly, water, lime juice, salt, cinnamon, and nutmeg in a large bowl.
• In a medium bowl, mix the topping ingredients: flour, oats, brown sugar, cinnamon, and nutmeg. Pour the melted butter over the topping, and mix together until it looks like gravel with some sand. I use my hands.
• Once the apples have drained place them in the bowl with the tapioca mixture and combine. I use my hands for this, too.
• Place the apples in a 13x9 glass baking dish. Sprinkle the topping evenly over the apples and bake in a preheated 350° oven about 35 minutes, or until the apples bubble and the topping is lightly browned.
• Let cool and serve with ice cream or whipped cream.

INDIVIDUAL BERRY CRISP FROM ALTON BROWN

Steps:

• Preheat oven to 350 degrees F.
• Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 ramekins (7-8oz size). Top each ramekin with 1/2 cup of the remaining crisp topping. Place ramekins on a sheet pan and bake in the middle rack of the oven for 30-35 minutes or until the fruit is bubbling and the topping is browned. Allow to cool for 1 minutes before serving.
• Crisp topping.
• Place the flour, sugar, nuts and cookies into a large mixing bowl and combine. Work the butter into with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.