Apple Crisp - My Way

11 years ago

On another thread we were looking at Amish recipes. I looked with interest at the apple crisp recipe. This brought back a fondness for apples that I had lost for too long a period of time. There are a zillion recipes out there for apple crisp and most of them use oats in the topping part of the recipe. I do not care for oats.

I made up my own version of apple crisp with no topping. This lead me to a tart type of approach using a pan with a removable bottom and fluted or ridged sides. I then realized that this also was not what I wanted so I kept it simple and just stayed with the apple part of the recipe and then added a variation to a bourbon sauce recipe which I liked and this approach worked for me.

The first time I substituted an apple jack brandy for the bourbon. The second and subsequent times I have substituted another apple brandy for the bourbon...Calvados. I now have something very simple and delicious.

It is an easy step to move to a cherry or some other type of dessert. I order cheeries from Oregon fruits website. Why... because it is the only source for tart red cherries I can find. Especially because it is the only source for one of my favorite berries...boysenberry. Boysenberry makes a terrific milkshake. I have to place an order soon to make a boysenberry twist for the holidays. I will substitute Creme de Cassis for the bourbon in both the cherry and boysenberry dishes. The link is as follows...

http://www.oregonfruit.com/

* Bourbon Cream

1 cup heavy cream
1/4 cup confectioners' sugar
1 tablespoon bourbon

In a medium sized bowl, beat the cream until it begins to thicken. While beating, add the sugar and bourbon and beat until soft peaks form.

Dollop over servings of apple crisp.

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Comments (3)

User
11 years ago
I'm confused. Instead of the "crisp" did you make a tart crust? Or did you just bake the apples for a baked apple sauce?

~Ann
Lars
11 years ago
With a bottom crust, it would resemble an apple galette, and I use Calvados in the crust when I make that. I haven't made apple crisp in a long time, but I like oats and will consider making that when I have a new crop of apples.

If yours is topless and bottomless, I'm not sure what it would be called - maybe a chunky apple sauce, as Ann suggested. I would like that also.

I bought tart red cherries from Michigan at Trader Joe's, but I use apples more often.

Lars

P.S. Your title reminds me of Jacques Pepin (Fast Food My Way), and I recently watched him make an apple galette! Did you see that episode?

This post was edited by publickman on Fri, Dec 5, 14 at 11:58
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Apple Crisp - My Way

Comments (3)

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Lars

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