Ghostwood Apple Crisp
We are in prime apple season. This recipe is a little different: instead of the usual oatmeal, the topping is nut based, which adds a totally different taste and texture.
INGREDIENTS
Crisp topping
- 1 cup flour
- 1/2 cup ground almonds
- 1 cup brown sugar
- Pinch of salt
- 2/3 cup chopped pecans
- 1 stick butter, cold and cut into cubes
Apple filling
- 1 stick butter
- 4 large or 6 medium apples, peeled, cored and sliced 1/4 inch thick
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup Ghostwood
- 1 teaspoon vanilla
DIRECTIONS
- Preheat oven to 350 degrees. Grease a 2 1/2 quart baking dish.
- Prepare the topping by combining the flour, ground almonds, brown sugar, salt and pecans in a bowl. Using a pastry cutter, blend the cold butter cubes into the flour mixture until crumbly and the butter is in small pieces.
- To prepare the filling, melt the butter in a saucepan over medium heat. It will start to foam and crackle. Turn the heat to low and whisk until it is light golden brown.
- Remove from heat and pour over the apples. Add the brown sugar, cinnamon, vanilla and Ghostwood. Toss to combine. Add a heaping 1/2 cup of the topping mixture and stir into the apples.
- Spoon the apples into your baking dish. Sprinkle the crumb topping over the apples.
- Place the baking dish on a baking sheet to catch any bubbling juices and bake for 45 to 55 minutes, until the topping is golden brown and the apples are bubbling.
- Cool for at least 10 minutes. Serve at room temperature.
