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Whole Wheat–Apple Crisp

Whole Wheat–Apple Crisp



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Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

Ingredients

  • 6 medium tart apples (such as Pink Lady or Gala), peeled, sliced
  • ½ cup (packed) dark brown sugar, divided
  • 6 tablespoons unsalted butter, melted, divided
  • ½ teaspoon ground cinnamon
  • Vanilla ice cream (for serving)

Recipe Preparation

  • Preheat oven to 350°. Toss apples, ¼ cup brown sugar, and 2 Tbsp. butter in a 2-qt. baking dish.

  • Toss oats, whole wheat flour, cinnamon, salt, remaining ¼ cup brown sugar, and remaining 4 Tbsp. butter in a small bowl until evenly mixed and no dry spots remain (it should be very wet and form into clumps when pressed together). Sprinkle oat mixture over apples and bake until topping is golden brown (it will crisp as it cools) and filling is juicy and bubbling, 50–60 minutes. Let cool 10 minutes to let juices set. Serve topped with scoops of ice cream.

  • Do Ahead: Crisp can be baked 1 day ahead. Cover and chill. Reheat before serving.

Recipe by Natalie Chanin & Butch Anthony,Photos by Annabelle Mehran

Nutritional Content

Calories (kcal) 240 Fat (g) 9 Saturated Fat (g) 6 Cholesterol (mg) 25 Carbohydrates (g) 40 Dietary Fiber (g) 5 Total Sugars (g) 26 Protein (g) 2 Sodium (mg) 125Reviews SectionSuper easy and came together effortlessly. Classic fall flavors without all fuss of a pie - because who wants to roll out the flavorless dough, anyway? I used to skip peeling the apples, but it was worth the effort to have a seamless texture throughout the crisp. Will definitely make again!karenhansenKansas City, MO 11/01/18