Quick Dutch Apple Crisp

Recipe Photo: Quick Dutch Apple Crisp
Author
Katie Kambridge
Source of Recipe
Cook's, November 1, 2000
Serves/Makes/Yields
8
Recipe Description

This quick variation on our Dutch Apple Pie eliminates the pie crust, allowing you to have dessert on the table in less than an hour. 

Ingredients



Apple Filling

2 1/2    pounds Granny Smith apples (about 5 medium)

2    pounds McIntosh apples (about 4 medium)

1/4    cup granulated sugar

1/2    teaspoon ground cinnamon

1/8    teaspoon table salt

2    tablespoons unsalted butter

3/4    cup golden raisins

1/2    cup heavy cream

Streusel Topping

1 1/4    cups unbleached all-purpose flour (6 1/2 ounces)

1/3    cup packed light brown sugar

1/3    cup granulated sugar

1    tablespoon cornmeal

7    tablespoons unsalted butter , melted

Preparation

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.

2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

3. Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.

4. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.

Type of Meal