I love crisps - they are so easy and they have crumble toppings! Does it get any better than that? I do not think so. This one was particularly tasty. I made mine with granny smith apples and for many people it would probably border on the slightly too tart side - in other words - pucker up - but I like it that way. I would use the same apples the next time, but I just might use half brown sugar and half white sugar.
I did use double the spices putting them in both the topping and the apple/cranberry mixture. I was fortunate enough to be able to find fresh cranberries and loved using them. I used raisins as the add-in to the body of the crisp after that. I had found a raisin medley some time back at one of the warehouse stores and I love them. It contains red, yellow, green and normal raisins but they are all on steroids. No joke - they are all at least 3/4 of an inch long. They fascinate me.
I made my crisp in one large pan and it made a very thin layer. I liked it but will also switch to a different pan the next time - just to see how it tastes with a thicker layer of apple/cranberries. I liked the thin layer, I just want to experience a thicker one before I decide which way to make my own. I love the idea of individual layers and if I make this at Christmas, as I very well may, I will probably give that a try. I am definitely rolling this out on a regular basis, moving forward. The recipe can be found in the Book or at Em's.
3 comments:
Im glad you liked the crisp. It looks good. Im going to make it this weekend!
I'm all for doubling the spices. I also found that though I filled my pie dish quite full with fruit, by the time it was cooked, there seemed to be much more crisp than fruit.
Glad you enjoyed!
I made this and my family loved it. I would call it the mostest-deliciousy-apple-crisp-with-crunchy-stuff-on-the-top-ever!
I served it with vanilla ice cream and it was a blockbuster.
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