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Categories:
freshly squeezed lemon juice granulated sugar unsalted butter flour light brown sugar rolled oats ground cinnamon salt ground cardamom vanilla ice cream
Viewed: 134 - Published at: 5 years agoIngredients
- 3 pounds Granny Smith applespeeled, cored and thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1 stick unsalted butter, finely diced and chilled, plus 2 tablespoons
- 1 1/2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 3/4 cup rolled oats (not quick-cooking)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- Scant 1/2 teaspoon ground cardamom
- Creme fraiche or vanilla ice cream, for serving
Method
- Preheat the oven to 350.
- In a large bowl, toss the apples with the lemon juice and granulated sugar.
- In a very large skillet, melt the 2 tablespoons of butter.
- Add the apples and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.
- Scrape the apples into a large baking dish.
- Wipe out the bowl.
- Add the flour, brown sugar, oats, cinnamon, salt, cardamom and the 1 stick of diced butter and, using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse meal.
- Press the topping into clumps and scatter it over the apples.
- Bake the crisp for 45 to 50 minutes, until the apples are bubbling and the topping is golden.
- Let cool, then serve warm with creme fraiche or ice cream.
