Apple Crisp from ‘My Kitchen Year’
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is My Kitchen Year by Ruth Reichl. Read more about Yahoo Food’s Cookbook of the Week here.
Photograph by Mikkel Vang
Apple Crisp
5 heirloom apples
1 lemon
¾ stick butter
2/3 cup flour
2/3 cup brown sugar
Salt
Fresh cinnamon
Peel a few different kinds of apples, enjoying the way they shrug reluctantly out of their skins. Core, slice and layer the apples into a buttered pie plate or baking dish and toss them with the juice of one lemon.
Mix 2/3 cups of flour with 2/3 cups of brown sugar, and add a dash of salt and a grating of fresh cinnamon. Using two knives - or just your fingers, cut in most of a stick of sweet butter and pat it over the top. The cooking time is forgiving; you can put your crisp into a 375ºF oven and pretty much forget it for 45 minutes to an hour. The juices should be bubbling a bit at the edges, the top should be crisp, golden and fragrant. Served warm, with a pitcher of cream, it makes you grateful for fall.
Reprinted with permission from My Kitchen Year by Ruth Reichl (Random House).
Step into fall with more apple recipes:
Apple Pie with Cheddar Cheese Crust
Apple, Sage, and Cheddar Biscuits
