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Recipe: Apple Crisp

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August 05, 2013

Recipe: Apple Crisp

By David Draper

I know it’s only early August and I’m supposed to be thinking about blueberry cobblers and strawberry pies, but for some reason this weekend an apple crisp sounded good. Part of it was the four Braeburns that had been sitting on the counter for a week or so, but I really think it was the short spell of cool, wet weather that had me thinking about fall. Whatever it was, I put together this simple recipe. I suppose, if you’re in a berry mood, you could substitute the sliced apples for five or six cups of black or raspberries and it would be just as good.

Crisps are easy to make, belying their complex flavor and crunchy bite. They taste even better when eaten around a campfire. Just pre-mix the dry ingredients ahead of time, then cut in the cold butter and use the resulting crumbly dough to top the fruit of your choice dumped into the bottom of a Dutch oven. Cook over a bed of hot coals or, using a heat diffuser, on top of a camp stove or grill for about 30 minutes or so.

Apple Crisp

Ingredients
- Four Braeburns, or other apple
- Juice of ½ lemon (about 3 tbsp.)
- 1 tsp. ground cinnamon, divided
- 2/3 cup brown sugar, plus 1 tbsp.
- 1 tsp. nutmeg
- ½ cup rolled oats
- 5 tbsp. cold butter, diced

Directions:
1. Preheat oven to 400 degrees.

2. Peel, quarter and core the apples, then slice about 1/8 inch thick. Sprinkle the apples with ½ tsp. cinnamon, 1 tbsp. of brown sugar, and lemon juice. Toss to combine.

3. Roughly layer the apples into the bottom of a buttered or greased Dutch oven or similar-sized ovenproof pan.

4. In a medium bowl, combine the remaining cinnamon and brown sugar with nutmeg and rolled oats and stir well to combine. Using your hands or a fork, cut the cold butter into the dry ingredients until well-mixed. The resulting dough should be dry and crumbly. Pour the dough over the apples and spread into an even layer.

5. Transfer the pan to the oven. After 30 minutes, check to see if the apples are tender and the top has browned. Bake an additional 10 minutes, if necessary.

Comments (2)

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from MattM37 wrote 36 weeks 1 day ago

Thanks. This looks and sounds really good. Things are looking good for the fruit and berry crops this year; the flooding we had here in the Northeast back in July was awful, but all the water has made this the most tolerable summer I've had in years. Last night I ate a 12-inch brown from a stream that's hardly ever fishable at this time of year, and while I was fishing I picked and ate probably a quart of late raspberries and about a cup of black raspberries. I even found about a dozen blackberries that were already ripe.

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from SMC1986 wrote 36 weeks 1 day ago

I just picked the straggler raspberries last week but may make this apple crisp as it sounds pretty good. Been breaking in the new ice cream maker with the berries so far and it is delicious.

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from MattM37 wrote 36 weeks 1 day ago

Thanks. This looks and sounds really good. Things are looking good for the fruit and berry crops this year; the flooding we had here in the Northeast back in July was awful, but all the water has made this the most tolerable summer I've had in years. Last night I ate a 12-inch brown from a stream that's hardly ever fishable at this time of year, and while I was fishing I picked and ate probably a quart of late raspberries and about a cup of black raspberries. I even found about a dozen blackberries that were already ripe.

0 Good Comment? | | Report
from SMC1986 wrote 36 weeks 1 day ago

I just picked the straggler raspberries last week but may make this apple crisp as it sounds pretty good. Been breaking in the new ice cream maker with the berries so far and it is delicious.

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