Despite the warm weather we’ve been enjoying in Southern California, a recent trip to my local grocery store reminded me that fall is here – pyramid-like mounds of pumpkins filled the entrance, flanked by bins of apples of every variety. Although apples are…
What you'll need
Ingredients
Topping
1½ cups all-purpose flour
¾ cup packed light brown sugar
¾ cup granulated sugar
½ teaspoon kosher salt
1½ teaspoon ground cinnamon
2 sticks unsalted butter, cut into 1/2-inch pieces and chilled
¾ cup old-fashioned oats
¼ cup chopped nuts (optional)
Filling
¼- ½ cup granulated sugar
1 tablespoon flour
½ tsp. cinnamon
½ tsp. nutmeg
5 pounds apples – mixture of Granny Smith, Golden Delicious, Braeburn, peeled, cored, and cut into 1/2-inch pieces
The method
Directions
01
Juice and zest of ½ lemon
02
Adjust oven rack to middle position and heat oven to 375 degrees. Pulse flour, sugars, salt, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling. (alternatively, you can mix all the ingredients in a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas, about 2 minutes)
03
For the filling: In large bowl, combine apples, sugar, flour, spices, lemon juice and zest in pour into 9x13 glass baking dish placed on a rimmed baking sheet ; smooth apples evenly with spatula.
04
Scatter topping evenly over filling and bake until juices are bubbling and topping is deep golden brown, about 40-50 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Transfer to wire rack to cool. Serve warm. Serves 8 to 10
05
Make Ahead Topping: While this crisp is best eaten the day it is cooked, the topping can be made ahead. After pinching the topping into small clumps in step 1, transfer the mixture to a zipper-lock bag and refrigerate for up to 5 days or freeze for up to 1 month.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
My Favorite Apple Crisp
Prep
Cook
Yield
Despite the warm weather we’ve been enjoying in Southern California, a recent trip to my local grocery store reminded me that fall is here – pyramid-like mounds of pumpkins filled the entrance, flanked by bins of apples of every variety. Although apples are…
Ingredients
Topping
1½ cups all-purpose flour
¾ cup packed light brown sugar
¾ cup granulated sugar
½ teaspoon kosher salt
1½ teaspoon ground cinnamon
2 sticks unsalted butter, cut into 1/2-inch pieces and chilled
¾ cup old-fashioned oats
¼ cup chopped nuts (optional)
Filling
¼- ½ cup granulated sugar
1 tablespoon flour
½ tsp. cinnamon
½ tsp. nutmeg
5 pounds apples – mixture of Granny Smith, Golden Delicious, Braeburn, peeled, cored, and cut into 1/2-inch pieces
Cook Like James · The method
Directions
1
Juice and zest of ½ lemon
2
Adjust oven rack to middle position and heat oven to 375 degrees. Pulse flour, sugars, salt, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling. (alternatively, you can mix all the ingredients in a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas, about 2 minutes)
3
For the filling: In large bowl, combine apples, sugar, flour, spices, lemon juice and zest in pour into 9x13 glass baking dish placed on a rimmed baking sheet ; smooth apples evenly with spatula.
4
Scatter topping evenly over filling and bake until juices are bubbling and topping is deep golden brown, about 40-50 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Transfer to wire rack to cool. Serve warm. Serves 8 to 10
5
Make Ahead Topping: While this crisp is best eaten the day it is cooked, the topping can be made ahead. After pinching the topping into small clumps in step 1, transfer the mixture to a zipper-lock bag and refrigerate for up to 5 days or freeze for up to 1 month.
Cook Like James
My Favorite Apple Crisp
Prep
Cook
Yield
Despite the warm weather we’ve been enjoying in Southern California, a recent trip to my local grocery store reminded me that fall is here – pyramid-like mounds of pumpkins filled the entrance, flanked by bins of apples of every variety. Although apples are…
Ingredients
Topping
1½ cups all-purpose flour
¾ cup packed light brown sugar
¾ cup granulated sugar
½ teaspoon kosher salt
1½ teaspoon ground cinnamon
2 sticks unsalted butter, cut into 1/2-inch pieces and chilled
¾ cup old-fashioned oats
¼ cup chopped nuts (optional)
Filling
¼- ½ cup granulated sugar
1 tablespoon flour
½ tsp. cinnamon
½ tsp. nutmeg
5 pounds apples – mixture of Granny Smith, Golden Delicious, Braeburn, peeled, cored, and cut into 1/2-inch pieces
Directions
1
Juice and zest of ½ lemon
2
Adjust oven rack to middle position and heat oven to 375 degrees. Pulse flour, sugars, salt, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling. (alternatively, you can mix all the ingredients in a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas, about 2 minutes)
3
For the filling: In large bowl, combine apples, sugar, flour, spices, lemon juice and zest in pour into 9x13 glass baking dish placed on a rimmed baking sheet ; smooth apples evenly with spatula.
4
Scatter topping evenly over filling and bake until juices are bubbling and topping is deep golden brown, about 40-50 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Transfer to wire rack to cool. Serve warm. Serves 8 to 10
5
Make Ahead Topping: While this crisp is best eaten the day it is cooked, the topping can be made ahead. After pinching the topping into small clumps in step 1, transfer the mixture to a zipper-lock bag and refrigerate for up to 5 days or freeze for up to 1 month.
