More Apple Crisps

My trusty garage root cellar is continuing to serve me well, with apples, squash, potatoes and onions all still keeping well into February. With the garden raspberries and some half-price-after-Thanksgiving cranberries in the freezer, I have been able to do some experimenting with several kinds of apple crisp. The following two recipes are variations on the "fried apple crisp" in the post just below.I have posted at http://frugalfastfun.blogspot.com/2011/01/tarte-tatin-and-fried-apples.html.

(You can also find more on the basics of fruit crisps at
 http://frugalfastfun.blogspot.com/2011/08/fruit-crisps.html.)

Apple Cranberry Crisp

Fruit layer:

2 1/2 lb apples, cored and thinly sliced; do not peel

8 oz coarsely chopped or sliced fresh cranberries

1 1/3 c sugar

2 t cinnamon

1 T butter

Topping:

1/4 c butter, softened

1/3 c brown sugar

1 t cinnamon

1/2 t nutmeg

1/2 c flour

1/2 c coarsely chopped walnuts (optional)

1 c quick (not instant) oatmeal

Gently stir together all the apple layer ingredients, except the butter, together in a large heavy skillet. Turn heat to medium and stir occasionally as the sugar begins to melt and the apples and cranberries begin to cook. After about five to ten minutes, stir in the butter. Continue to cook until the apples are bubbly and just barely tender.

While the apples are simmering, combine all the topping ingredients and blend until crumbly.

Turn the hot apple mixture into a 10 inch round casserole dish or 9 X 13 baking pan. Spread the topping evenly over the top, covering the apples as thoroughly as possible. Bake in a 350 degree oven for 30 to 40 minutes, until bubbly and golden brown. Serves 8.

Apple Raspberry Crisp

1 1/2 lb sliced apples

8 oz raspberries (if frozen, allow to thaw slightly; include the juices in this recipe)

2/3 c sugar

1 t cinnamon

Topping:

1/4 c butter

1/2 c brown sugar

1/4 c flour

2 t cinnamon

1/2 t nutmeg

1/4 t cloves

1/2 c coarsely chopped walnuts OR sliced almonds (optional)

Spread apples in large non-stick skillet, sprinkle with sugar and cinnamon, and cook over medium heat, stirring occasionally, until the sugar is dissolved and the apple juices begin to caramelize. Add the raspberries (and juices if thawed), stir, and continue to cook until the apples are just tender.

Meanwhile, combine all the topping ingredients until crumbly and evenly mixed.

Pour the fruit mixture into a 9 inch pie pan (or 7 X 11 pan) and cover evenly with the topping. Bake at 350 degrees about 20 to 30 minutes until the fruit filling is bubbly and the topping is golden brown. Serve warm or cold.

Though I have not tried these recipes with strawberries or blueberries, my guess is that they could be easily substituted as well.

Tarte Tatin and Fried Apples

A few months ago, I came across a reference to "tarteTatin," in a New York Times article, found at:

http://bitten.blogs.nytimes.com/2009/10/02/the-wonders-of-tarte-tatin/?pagemode=print


As I read about this tart with apples caramelized before baking, I realized how much the preparation of the fruit reminded me of the way my mother made "fried apples." Served with bread and butter and glasses of milk, her simple dish became a meal my Dad would often ask for on cold winter nights after all of us had grown and left the home.

Between those memories and the method described in the article, I decided to try an adaptation of the apple crisp that I often fall back on for a quick dessert. Crisps are nice because they provide a fruity filling without the extra work--and usually higher fat content--of a pastry crust. The results of my experimentation have been wonderful. Try one for yourself today; warm apple pie smells in a wintry kitchen will be welcoming for whoever enters your home--and the taste is even better!

"Fried Apple Crisp"

5 cups apples, cored and thinly sliced but not peeled
1/2 to 2/3 cups sugar--the amount used will depend on the tartness of the apple variety; I used Honey Gold and Harrelson, but Granny Smith, Golden Delicious or other firm late season apples would also be good
1 t cinnamon
2 T butter

Topping
2 T butter
1/3 c brown sugar
1 t cinnamon
1/2 t allspice
1/2 t nutmeg
1 c oatmeal
1/2 c coarsely chopped walnuts (optional)

Spread the apples in a large non-stick skillet and sprinkle with the sugar and cinnamon. Turn the heat to medium, cover, and allow to cook slowly, stirring occasionally. When the apples start to release their juices, remove the cover, add the butter and stir gently. Continue cooking until the apples are barely tender.

Meanwhile, combine the topping ingredients until crumbly and well mixed.

Pour the apples and all the juices into a deep 9 inch pie pan. Spread the topping evenly, covering all the apples completely. Bake at 350 degrees for 20 to 25 minutes, until the filling is bubbly and the crumbs are golden brown. Serve warm or cold.

In case you'd like to try the old-fashioned "fried apple" recipe, here is the way my Mom wrote it down for me, many years ago.

Fried Apples

5 or 6 large apples
2/3 c sugar
cinnamon
salt, pepper
1/3 stick margarine

I put margarine in skillet, add everything else, cover and cook slowly until apples are just tender. Uncover, and let juices cook down a little. Serve hot.

(Mom was cooking back when margarine was the "healthy"fat--as well as being more within her budget than butter. If you try this, don't omit a sprinkle of good black pepper; it's amazing how much it adds to the dish.)