Orange juice, orange zest, and nutmeg add a delightful twist to apple crisp. This recipe is based on Ina Garten's "Old Fashioned Apple Crisp" recipe from her book, Barefoot Contessa Parties! We've altered the ingredient ratios and recommended Granny Smith apples to suit our own tastes.
Baked at home, the topping browns to a nice crisp, but we are still trying to get the topping crisp when using a dutch oven while camping.
Preheat oven to 350°F
Filling
5 pounds Granny Smith apples (about 6)
zest of 1/2 orange
zest of 2 Meyer lemons
2 tablespoons orange juice
2 tablespoons lemon juice
1/2 cup sugar
2 teaspoon cinnamon
1 teaspoon ground nutmeg
Topping
1 1/2 cups all purpose flour
3/4 cup sugar
3/4 cup dark brown sugar
1/2 teaspoon salt
1 cup old fashioned oatmeal (not quick cook)
1 cup chilled unsalted butter, cubed
Generously butter a casserole dish. Combine zests, sugar and juices of filling into mixing bowl. Peel and slice apples into wedges and place in mixing bowl. Fold juices over wedges to prevent browning.
For topping, combine dry ingredients in electric mixer and mix. Add the butter and continue mixing at low speed until mixture is crumbly and butter is pea sized. Evenly distribute topping over apples. Place the casserole dish on a cookie sheet or jellyroll pan and place in the oven. Bake for approximately 1 hour or until the topping has browned. Serve warm with ice cream, but it also is great cold.
Ingredients for making Apple Crisp.
Generously butter a 9 x 13 baking dish.
Finely grate the rind of two meyer lemons.
Juice two meyer lemons after removing zest.
Finely grate the rind from one orange.
Juice orange after grating zest.
Peel apples before slicing.
Remove core and seeds from apples.
Be careful not to slice apples too thin. Thickest part of wedges should be less than half inch.
Add spices to apples and stir to coat.
Add freshly ground nutmeg to apple mixture.
Add sugar, lemon and orange juices and mix thoroughly.
Spread apple mixture evenly.
Add dry ingredients for topping to mixer.
Mix slowly to reduce chilled butter cubes to pea sized chunks.
Break up any remaining chunks of butter in topping before covering apples.
Place on jelly roll pan in case of boil over.
Bake for one hour in 350°F oven.
Bake until topping is golden brown.
Apple Crisp.
