Ina Garten inspired Apple Crisp
Where I'm from, you know it's summer when the apple crisp and apple pie recipes come out, and all the fruit inside them is fresh. In B.C., we really only get summer from the end of June through until mid-September, and we only have fresh, delicious fruit for a short period of time. So it seems my house is always in fruit overload, with baking and with freezing fresh fruit so we have some for the next nine or so months until the summer season starts again. Which is a really long pre-amble just to say, hey, I made apple crisp kind of like Ina Garten does, but changed it so it's gluten-free, and want to share it with you guys. For this recipe, you'll need: Filling:
- 5 pounds McIntosh or Macoun apples
- grated zest of 1 orange
- grated zest of 1 lemon
- 2 tbsp freshly squeezed orange juice
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 1/2 cups coconut flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 tsp salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced
1. Preheat oven to 350 degrees Fahrenheit. Butter a 9 x 14 x 2 inch baking dish.
2. Peel, core and cut apples into large wedges. Combine the apples with the zests, juices, sugar and spices. Pour into the dish.
3. To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment (I just used a bowl and a wooden spoon). Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
4. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm. And as I'm sure Ina was going to mention, serve with ice cream.
This is the most zesty, tangy and light tasting apple crisp I've ever tried! It feels like I'm eating something summery because it just tastes so fresh. To me, the topping tastes the same as any other crisp topping, but it's the lemon and orange flavours that really make this dish a party.
What is your favourite addition to a pie or crisp recipe? Do you like a classic recipe or are you always trying to change the old recipes up?