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Minnesota Cooking: Apple Crisp With Crunchy Streusel Topping
Apple crisp, of course, is a dessert that has a apple pie taste, but no bottom crust. You simply peel and slice your apples, put them in your pan with lemon juice and water, put a dusting of cinnamon on the apples and then, mix together flour, sugar, cinnamon, nutmeg and butter together. No Water. You mix the flour mixture into the butter until there are millions of little crumbles.
This mixture gets evenly distributed over the entire surface of the apples in your pan. You should be preheating your oven. 350 degrees.
I placed my baking dish onto a metal bar pan, just in case the apples decided to get frisky and try to boil over. I figure that cleaning my bar pan is easier than cleaning the bottom of the oven. Fortunately, the crisp behave itself and I had no issues with any messes.
Then, you set your timer for a hour and take your dessert out of the oven and set it somewhere it can cool. I put mine on a cutting board, which works just great. It protects my counter from heating up, and possibly peeling, and it lets my crisp crust stiffen up.
I love my apple slicer. I got mine from a store in town, but Amazon has them. They are about twenty five dollars, but well worth every penny spent. You puncture the apple on the four tines, press the apple into the end with the corer. Start turning the crank and the apple peeler will start to peel the apples. The apple corer will neatly move through the apple, confining the seeds in a neat, round object, and the apple itself will be peeled and thinly sliced.
You just pull the apple off the end, remove any blemishes with a paring knife, set the apple on the flat edge, and cut down and make apple wedges and chunks. Into the pan they go and then, you make your topping:
2 cups flour
2 cups sugar
2 Tablespoons Cinnamon
1/2 teaspoon nutmeg
1 stick of melted butter
Stir all of that together until it is a bunch of little balls, and then, spread across the top of your apples. Into the oven it goes. 350 degrees for one hour.
Let cool and then, eat.