Northshore Magazine

Northshore November 2018

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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A P P L E C R I S P F I L L I N G I N G R E D I E N T S 7 to 9 Assorted apples (including Granny Smith), peeled, cored, and sliced 1 tsp. Vanilla extract ¼-½ tsp. Cinnamon C R I S P T O P P I N G ½ cup Almond flour ½ cup Old-fashioned oats (they're gluten-free, if that's important) 1 cup Brown sugar ⊲ Pinch salt 1 stick Cold butter, cut into ½-inch cubes D I R E C T I O N S 1. Preheat oven to 350°. 2. Pour apples into a 2-quart baking dish, toss them with vanilla and cinnamon, and then gently arrange them with your hands so they are evenly distributed and there aren't any large gaps. 3. Place the almond flour, oats, brown sugar, and salt in the bowl of a food processor. Pulse once or twice to combine. Sprinkle the butter cubes on top and pulse a few times to incorporate the butter so that some pieces are small bits and some pieces are pea-sized. 4. Pour the crisp topping on top of the apples in an even layer and slightly mound in the center. 5. Place the baking dish on a cookie sheet and bake for approximately 45 minutes, until the entire dessert sinks slightly in its dish, the apples are bubbly on the sides, and the crisp topping is golden and delicious. 6. Serve warm or room temperature with ice cream. We love vanilla or Ben & Jerry's Dulce de Leche. T I P S F R O M T H E T R A D E Use assorted apples. We like to use assorted apples, because different apples behave in different ways once baked. Some apples keep their shape, some break down, and there is always a range of flavors from sweet to tart. We also make this all summer long, substituting peaches and blueberries and adding a ¼ cup of cornstarch to the fruit. Quality ingredients count! Choose a brown sugar that smells like something other than just sugar when you open the bag. Many grocery store brand organic sugars are fantastic; however, we buy ours in bulk from Privateer Rum in Ipswich. They now sell it in small bags right in their tasting room. Trust us, it's worth the trip! This recipe is so versatile. The butter can easily be replaced with Earth Balance to make a vegan and dairy-free version (as well as gluten-free). Not a lot of desserts can boast that quality! We suggest freezing the Earth Balance first because it is so soft. If you didn't plan ahead to freeze it, no worries; just don't over-process the crumb topping. Having company? Choose desserts that can be prepared a day in advance or earlier in the day—it takes the pressure off. Still too much to do? Call us. 112

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