Blogroll | Congregation Darchei Noam

We dream of crisp, juicy apples grown here in Ontario.  We are fortunate to have them crisp and juicy in time for dipping in honey and making scrumptious desserts.  

Here is an apple crisp recipe to be served at Shabbat or at a Break-the-Fast meal.

It’s one that I have changed over the years to emphasize the fruit, [I prefer more fruit and a thinner topping] add a bit more nutritional oomph, and make crispier. The difference between a fruit crisp and a crumble is the addition of oatmeal to the crisp’s topping.  Both are very adaptable and flexible, lending themselves to your creativity. Use the same topping for any seasonal or frozen fruit or for canned peaches, drained and then rinsed if packed in syrup and not pear juice.

Notes
I use no lemon juice or cinnamon with Golden Delicious or Ginger Gold apples. 
Salt is intentionally omitted.  If you wish, add ¼ tsp of regular iodized salt.
I add 1-2 Tbsp of wheat germ to most baked goods.

1. Whole wheat flour can replace the white all-purpose flour. This recipe uses a 1:2 ratio of whole wheat to white.  

2. The oat bran is optional.  I use it and divide the topping in two, one half to use now with a small baking dish and one half to freeze for a later crisp.  An extra 1/4 cup oatmeal can be used instead of the oat bran.  

3. For its flavour, brown sugar is preferred to white sugar.  The less refined Demarara sugar crystals are a good option. They don’t cake.

4. Drizzle honey over the topping and/or add pats of pareve margarine or butter to make the crisp extra special.

Gloria’s Apple Crisp

Topping 

Mix together

1/2 cup of all-purpose flour, 1/4 cup whole wheat flour

1/2 cup oatmeal, large flake, plus 1/4 cup oatmeal, set aside.

1/4 cup oat bran [optional]

2 Tbsp wheat germ [optional]

2/3 cup brown sugar

1/8 tsp nutmeg or 1/2 tsp cinnamon

Pinch cardamom [optional]

Grated zest of 1 orange, [optional and preferably organic]

Cut in

1/2 cup pareve margarine or butter and now add the 1/4 cup oatmeal

You can use the entire topping for one large crisp baked in a ~9 ½”x 9 ½” baking pan or 2 smaller ~8 ¼ ” x 8 ¼ ” glass pans.

Filling

 6-8 or more baking apples; use Golden Delicious or your baking apple of choice.

Wash, dry, and peel the apples. 

Cut into chunks and place into the baking pan.  You can add raisins, or fresh cranberries mixed with some white sugar.  I have used cranberries in the freezer from the previous year. Other berries and/or a ripe, unpeeled pear, peach or plum can be also added with the apples.  

Cover with the topping.  If using half of the prepared topping, add a thin layer of wheat germ or large oat flakes to completely cover the fruit.  A sparse layer of brown sugar can be added and/or honey can be drizzled over the top for extra sweetness and crispness.  You can also add pats of butter or pareve margarine.

Bake at 350 to 375 deg F. depending on your oven.  Time will vary with the size of the pan and depth of the filling. Check after 35 minutes. Bake until the fruit starts to bubble.  Bake too long and the apples get mushy.  

Serve warm as is, or with vanilla ice cream.

Any questions, contact me, Gloria at gboxen@rogers.com.