Post by applecrisp1 on Nov 24, 2019 21:13:40 GMT -5
What I'm making for thanksgiving has changed many times... its now an apple crisp.
It has been so many years since I've made one and all I remember was that is wasn't that great.
I'll be out of town and making it at my sister's house. She says she has a 9x12 pyrex. And an 8 inch sq. pyrex
Any t&t recipes and/or tips would be greatly appreciated. Most of the people I don't know so that always gives me added pressure!!
What kind of apples do you use? combo? I checked an Ina recipe and she suggested macoun or mcintosh (of course some raved, and some said mushy, watery mess). I was thinking some granny smiths since they are firmer and less likely to go to mush -- right. don't want mush, don't want too firm ... And her instructions said to use a paddle attachment for topping --- I won't have any gadgets and super basic tools. I've only made a crumble topping a few times -- and don't recall what I did (probably a processor). Can I just use a fork to work in it --- how do I not make it crumbly -- Bittman says to let butter soften a bit.
Post by erin elizabeth on Nov 25, 2019 7:37:19 GMT -5
True confession: I am not a huge fan of apple crisp! I like more of a crust to fruit ratio But, I do love this recipe. I've made it with and without the whipped cream. Also, I have become a fan of making my crumbles/toppings with melted butter instead of cutting the butter in. But, if you want to cut it in, your hands or two butter knives also work. And I am sure I've used whatever apples I have on hand to make it. Happy Thanksgiving!
Cranberry Apple Crisp (California Sizzles/CLBB Recipe Girl) 1 c oats ¾ c flour ¾ c brown sugar 1 tsp cinnamon ½ tsp salt ¼ tsp nutmeg ½ c cold butter, cut into pieces ¾ c walnuts, chopped 8 large Granny Smith apples, peeled, cored, cut into ¼ inch slice 1 1/3 c fresh or frozen cranberries 1/3 c sugar 2 tbsp lemon juice 1 c whipping cream 1 tbsp maple syrup 375. Butter a 9x13. Mix oats through nutmeg. Cut in butter until it resembles coarse meal. Stir in walnuts. (Can be made a day ahead; refrigerate.) Combine apples through lemon juice and toss gently. Pour into 9x13. Sprinkle with topping. Cover with foil and bake 20 minutes. Uncover and bake until apples are tender and topping browns, about 40 minutes. Whip whipping cream, adding maple syrup to taste.
Post by applecrisp1 on Nov 25, 2019 9:23:33 GMT -5
erin --- Thanks so much. I'm making this for Thanksgiving! So this is the exact recipe you've been using right? Just want to check that its word for word.
If I want to leave out the cranberrries --- would that be ok? How many more apples would you use? And do you melt the butter for this recipe too? Just want to make sure (hey I'm cooking for people I don't know)... do you mix all the dry toppings in a bowl, then add the melted butter (cooled?), give it a few stirs, then add in the walnuts?
Any prob with it being watery/liquidy --- I think the prob I've had in the past was using the wrong apple.
No recipes to offer, but here is my 2 cents. I would use a combination of apples with the majority of them being granny smith and then maybe another variety that is a bit sweeter but would still maintain its shape like Braeburn. Peraonally, macintosh is too mushy for me in baked items. And I think the topping can totally be made by hand. No need to drag out the mixer for it. And if the guests prefer more of a "crust" which my DH does, do what I do and just double the topping so it is thicker on top and not as much fruit to topping ratio. I agree with erin in that topping can be made with either melted butter or cut in. At the end of the day, both should taste good. This is not like a pie dough where you want to work in cold butter for a flaky result. And I don't think you need to cool the butter before mixing with topping ingredients, especially if you are making it ahead and chilling topping separately before assembling finished dessert. Just looking at Erin's recipe (which looks nice), I am sure you could omit the cranberries without a problem. The only thing you may have to do is adjust sugar as the recipe may have called for a bit more sugar to balance the tartness of the cranberries. I suppose you could add extra apples but probably not necessary. That is one of the beauties of crisps.....they are very flexible. You could also add dried fruits or another/different fresh fruits just keeping in mind moisture content/sweetness for your additions. Pears is one I have seen frequently with apples, but again, I would do a firmer pear like anjou maybe. Anyway.....good luck and hope it turns out scrumptious. Happy Thanksgiving and safe travels.
Post by erin elizabeth on Nov 26, 2019 8:05:39 GMT -5
Applecrisp, I agree with Karen! No problem leaving the cranberries out (They do provide a nice counterpoint though! Are you a cranberry hater?) and no need to add more apples. Actually, I stir the walnuts in with the rest of the topping ingredients and add the melted butter. I feel like with it melted, it forms larger clumps. I've never had any problem with it being watery and I always just use the apples I have on hand. Good luck!
Yep Applecrisp.....theme is GARLIC! My meal will definitely keep dracula away! Menu is Creamy Garlic Chicken, homemade lemon rosemary garlic pappardelle, roasted garlic herb fingerling potatoes and root vegetables, homemade garlic knots, green salad with roasted garlic vinaigrette, Charred brussel sprouts with garlic chips. Only item that I am serving that does not have garlic is dessert!!! It is a small group this year (long family story)....just DH, me, and 2 out of 3 of my kids. We will have some family on Friday for afternoon snacks/visit since they could not come Thursday. Still wanted to make it a special meal for my kids though, who came in last night from school and want to take leftovers back on Sunday night! Over winter break, we will get a visit from child #3 out in L.A. He is going to go to my uncle's (in San Diego) for turkey day tomorrow. Have a safe and happy holiday everyone!
Applecrisp-Glad to hear your dessert was a hit. And I just realized applecrisp made applecrisp!! HOW APPROPRIATE!
Our Thanksgiving "garlic" feast was a huge success. Thanks for asking. My kids (the 2 home) loved it and asked to take leftovers back to school. There was just enough left for one meal each kid and one for DH and I so unfortunately the fridge is bare again. I do have a lot of garlic knots in the freezer from all of my experimenting over the last month so that is something to look forward to down the road. I think the big hit of the meal was charred brussel sprouts with fried garlic chips and a lemongrass-almond garlic topping. Sounds weird but it was delicious and the kids were fighting over the leftovers because they really wiped most of them out Thursday night.
Post by applecrisp1 on Dec 6, 2019 20:36:31 GMT -5
Hey what can I say it is one of my favorite desserts. Actually I love anything apple (oh an Erin I'm with you on the crust, but I was going for simpler -- but I'd be more than happy eating a big ol' slice of apple pie. Yum).
And Karen so glad your Thanksgiving dinner was a big hit. It sounds so fun and delicious too. The charred brussel sprouts sound great! i would devour those too!