Sunday, October 25, 2009

Linda's apple crisp

In Northeast Ohio we are very lucky to be near so many amazing farmers' markets! This past week, The Coit Rd. Farmers' Market, a true Cleveland treasure, held a fundraiser. Many local chefs were involved, and Slow Food Northern Ohio had a part as well.

For our dish we decided on an apple crisp, and used a wonderful recipe given to us by my dear friend and accomplished cookbook author and James Beard Award winner, Linda Griffith. I was quite proud to be a part of the baking team!

(my husband was very helpful- he can peel an apple in one strip!...nice)

This apple crisp had a wonderful flavor, full of cardamom and brown sugar, and a crunchy pecan and oatmeal topping. And for variety, Kari made a bourbon and bacon apple crisp- yum!

Almost Gert's Apple Crisp with Pecans and Oatmeal
(Linda Griffith's recipe)

Serves 10

1 tablespoon unsalted butter, softened
1/2 cup unbleached flour
1/2 cup granulated sugar
1/2 cup broken pecans
1/4 cup oatmeal
1/2 cup plus 2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, cold and cut in pieces
8 large Northern Spy apples (or Granny Smiths)
2 tablespoons fresh lemon juice
1 teaspoon cardamom

Place rack in upper third of the oven. Preheat to 350 degrees F. Generously butter a 3-quart casserole or a deep 9-inch baking dish.

In the bowl of a food processor, combine flour, granulated sugar, nuts, oatmeal, 1/2 cup brown sugar, spices and salt. Pulse to blend. Add butter and pulse until mixture is that of corn meal. Set aside.

Peel, core, and thinly slice apples. Toss in a large mixing bowl with lemon juice. Sprinkle with cardamom and remaining brown sugar. Try to arrange apple slices in layers, as evenly as possible, until the baking dish is filled. Keep in mind that they cook down considerably.

Bake for 1 hour, or until lightly brown. Transfer to a cooling rack. Serve warm or at room temperature, preferably with ice cream on the side.

No comments:

Post a Comment