Thursday, September 1, 2016

Emeril’s Apple Crisp (Bake in cast iron pan)

Emeril’s Apple Crisp (Bake in cast iron pan)















375 oven bake for 45-50 min

o 6-7 apples (add juice of one lemon—abt 2 tsp) to apples to prevent oxidation)

o ¾ C Sugar

o 1 t Cinnamon

o 1 T plus 1 t Corn Starch

o Put 1 T butter in cast iron pan

o

TOPPING:

o 4 T cold butter (1/2 stick) cold unsalted butter cut into 1/2-inch pieces

o Pinch salt

o ¼ C Brown sugar

o ¼ C Granualated sugar

o ½ c Flour


DIRECTIONS
Using Cast Iron Pan, or 8x8 baking pan, greased

TOPPING:
Place the flour, brown sugar, 1/4 cup of the granulated sugar, and the salt in a medium mixing bowl.
Add the remaining 4 tablespoons of COLD butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Some extra cinnamon can be added here as well if desired.
Refrigerate the crumb topping while preparing the other ingredients.

FILLING
Peel and core the apples. Now cut one apple in half. Place one apple half flat on the cutting board and cut lengthwise into 6 slices.
Place the slices in a large mixing bowl and use your hands or a wooden spoon to toss with the lemon juice.
Repeat with the remaining apples, tossing with lemon juice after each addition.
Add the remaining 3/4 cup of granulated sugar, the cornstarch, and the cinnamon to the apples and stir well with a large spoon.
Pour the apples into the prepared baking dish and crumble the topping evenly over the mixture.
Bake until golden brown and bubbling, 375 for 45-50 minutes in cast iron pan
Cool on a wire rack for 10 minutes before serving.
If you want to make a pie instead, just pour the apples into an (unbaked) store-bought or premade piecrust and proceed as directed above to make an apple crumb pie!

375 oven bake for 45-50 min

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