Recipe: Apple Crisp
Here’s good news for home cooks: The Hillsdale General Store has opened a kitchen store right across from the mother company in Hillsdale, NY. Along with the cookware and tools, the store, called Home Chef, is equipped with two beautiful teaching kitchens. (We will be writing more about that in a few weeks.)
But first, here’s one of the recipes to come out of those kitchens from Lori Oshansky, a life-long professional chef who now manages the kitchen store and school.
Lori notes that at the Copake Hillsdale Farmers’ Market, Ron Bixby of Little Apple Farm in Hillsdale recommended Cortland apples for an apple crisp. “It was what my mother always used,” he said.
Good recommendation. The juicy Cortland, with its sweet-tart flavor is excellent for baking, as it holds its shape.
For the filling:
6 or 7 large Cortland apples
1/2 cup sugar
2 tbsp. flour
1/2 tsp. cinnamon
Large pinch nutmeg
For the topping:
1-1/2 cup flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 tsp. Kosher salt
1 cup oatmeal
1/2 lb. cold, unsalted butter, diced
1/2 cup toasted walnuts, chopped (optional)
1. Preheat oven to 350 degrees. Peel and core the apples and cut into rough chunks.
2. Combine with the sugar, flour, cinnamon and nutmeg.
3. Pour into a deep-dish glass pie plate, or a baking dish of similar size.
4. To make the topping, combine the flour, sugars, salt, oatmeal, walnuts and cold butter in a bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas.
5. Take handfuls of the topping and squeeze, then sprinkle it generously and evenly over the top of the apples (you will have more topping than you need – it freezes well).
6. Place on a parchment or foil-lined sheet pan and bake for approx. 60-70 minutes, until topping is golden and the apples are bubbling well.
Enjoy warm with vanilla ice cream.