Description
A thick layer of tender tart apples, with a crunchy sweet and spicy topping, makes this a very yin-yang apple crisp…and a very delicious one as well! (slightly adapted from the pacific northwest/ williams-sonoma new american cooking.) note: the original recipe called for 8 tablespoons of butter and no light olive oil. I've made it with all butter, and with the butter-light olive oil combination, and both ways work well.
Ingredients
- Granny Smith Apples
- Whole Wheat Pastry Flour
- Rolled Oats
- Light Brown Sugar
- Ground Cinnamon
- Salt
- Sliced Almonds
- Crystallized Ginger
- Unsalted Butter
- Light Olive Oil
Instructions
- Preheat oven to 375 degrees
- Lightly grease an 8 x 8 inch glass baking dish
- Prepare granny smith apples: peel, quarter, core, and cut lengthwise into 1 / 4 inch thick slices
- Then place in prepared baking dish
- In a large mixing bowl, stir together whole wheat pastry flour, rolled oats, light brown sugar, ground cinnamon, salt, sliced almonds, and chopped crystallized ginger
- Using 2 knives, or a pastry blender, cut in unsalted butter until well distributed
- Stir in light olive oil
- Mixture should be crumbly
- Evenly distribute topping mixture over apples
- Bake crisp for 55 minutes
- Or until apples are cooked through, and topping is light brown
- Transfer baked crisp to a wire rack to cool a bit before serving
- Serve warm