Apple crisp

This is my favorite recipe to make for my family during the fall season (especially on a rainy day) using apples from my orchard. If you are making this recipe for company, assemble everything first and bake it just before your guests arrive. Your guests will be greeted with the enticing aroma as they enter the house.

The recipe:

• 5 pounds apples, such as McIntosh, Anna, and Granny Smith
• zest of one lemon
• 2 tablespoons lemon juice
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon greed cardamom seed powder
• 1/2 teaspoon grated nutmeg

Topping

• 3/4 cup all-purpose flour
• 1 cup rolled oats
• 3/4 cup packed light brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon green cardamom seed powder
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt 
• 1/2 cup melted butter

Preheat oven to 350 degrees F. Butter 9 x 13 x 2 inch baking dish.

Peel core and cut apples into 2-inch pieces. Combine apples with lemon zest, brown sugar, flour, cinnamon, cardamom and nutmeg. Transfer apples to a baking dish. 

To make the topping, mix all-purpose flower, oats, brown sugar, baking powder, baking soda, cinnamon, cardamom, nutmeg and salt. Add melted butter and mix in. Spread the topping evenly over the apples. 

Bake for an hour. Serve warm with vanilla ice cream.

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.


I am joining Foodie Friday and Cindy for Show and Tell.