apple crisp
Apple crisp was first made in the United Kingdom during the Second World War. It emerged as a more practical alternative to traditional pies during food rationing.
Before you start
Recipe cost: €8
Preparation time: 1.5 hours
Difficulty: low
Ingredients
Topping
60 g plain flour (≤10% protein)
45 g rolled oats
100 g brown sugar
8 g baking powder
1 pinch of salt
40 g pecans
75 g butter, cut into medium dice
1 tbsp ground cinnamon
Filling
1 kg Granny Smith apples (about four apples)
45 g melted butter
30 g flour
15 g lemon juice
45 g whole milk
10 g Vahiné® vanilla flavouring
50 g brown sugar
1 pinch of salt
1 tbsp ground cinnamon
Equipment
Pastry blender
Approx. 33 × 23 cm baking dish
Topping
- Prepare the ingredients, grease the baking dish with butter and preheat the oven to 190°C with top and bottom heat, no fan.
- Mix all the topping ingredients except the cinnamon and butter.
- Incorporate the diced, room-temperature butter using a pastry blender.
Filling
- Mix the melted butter with the flour. Add the lemon juice, milk and vanilla. Add the brown sugar, cinnamon and salt.
- Peel the apples and cut them into thin slices. Add the mixture to the apples, then transfer everything to the baking dish.
- Sprinkle the topping evenly over the apples.
- Sprinkle with the cinnamon.
- Bake for 30 minutes.
Serve this dessert warm; it goes particularly well with vanilla ice cream.