Improved Dutch Apple Crisp Recipes

IMPROVED DUTCH APPLE CRISP

Steps:

• 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 minute longer.
• 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.
• Pack cooked apples into 8-inch square baking dish and pour reduced juice mixture over.
• Smooth with rubber spatula.
• 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 minute.
• ;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 untel streusel topping is deep golden brown, about 10 minutes.
• Cool on wire rack and serve.

APPLE CRISP

Steps:

• Combine all of the ingredients for the apple mixture in a bowl.
• In another bowl, cut the butter into the flour and stir in the remaining topping ingredients.
• Spray the interior of a camp Dutch oven with cooking spray or wipe with vegetable oil. Spread the apple mixture in the bottom of the camp Dutch oven. Top with the topping mixture. Bake at 350 degrees F by placing 8 coals under the camp Dutch oven and 16 coals on top of the lid. Continue cooking until the apples are cooked and the topping is brown. Serve warm with ice cream or whipped cream.

DUTCH APPLE CRISP

Steps:

• Toss the apples with lemon juice and put in a casserole dish.
• Combine the dry ingredients for the filling and toss with apples.
• Combine the topping ingredients and sprinkle over the apples.
• Bake at 350 F for 45-50 minutes.