Improved Dutch Apple Crisp - cooking recipe

Ingredients
    2 1/2 lbs granny smith apples (about 5)
    2 lbs mcintosh apples (about 4 medium)
    1/4 cup sugar
    1/2 teaspoon ground cinnamon
    1/8 teaspoon salt
    2 tablespoons unsalted butter
    3/4 cup golden raisin
    1/2 cup heavy cream
    Streusel Topping
    1 (1 1/4 cup) all-purpose flour
    1/3 cup packed light brown sugar
    1 tablespoon cornmeal
    7 tablespoons unsalted butter, melted
Preparation
    Peel, quarter, and core apples, slice each quarter crosswise into pieces 1/4 inch thick.
    Toss apples, sugar, cinnamon, and salt in large bowl to combine.
    Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat.
    Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes.
    Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minute longer.
    Set large colander over large bowl; transfer cooked apples to colander.
    Shake colander and toss apples to drain off as much juice as possible.
    Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes.
    Pack cooked apples into 8-inch square baking dish and pour reduced juice mixture over.
    Smooth with rubber spatula.
    Streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout.
    Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet.
    Bake streusel until golden brown, about 5 minute.
    ;cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes.
    Sprinkle streusel evenly over pie filling.
    Set pie plate on now-empty baking sheet and bake untel streusel topping is deep golden brown, about 10 minutes.
    Cool on wire rack and serve.

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