Apple Crisp Recipe New York Times

Christopher testani for the new york times.

Apple crisp recipe new york times. You should have 6 cups. Transfer to the oven and bake until the apples are. Preheat the oven to 400 f.

After making the topping i then peel and slice my apples when i m ready to use them. The apple crisp topping is quite simple it s made of flour oats brown sugar cinnamon and butter. Spread 3 cups over the bottom of your prepared pan and press flat.

We asked our reporters and editors to share the recipes they cooked most often this year. From new york times cookbook by craig claiborne my mom s apple crisp. Get regular updates from nyt cooking with recipe.

Toss the fruit with half the cinnamon the lemon juice and 1 tablespoon of the sugar and spread it in a lightly buttered 8 inch square or 9 inch round. Heat oven to 375 degrees. A recipe for hamantaschen a cookie the shape of a tricorne hat that is eaten on the jewish holiday of purim.

The gold medal apple crisp became a staple for dinner parties with guests. I toss them with a bit of lemon juice to help slow down the browning process as well as some cinnamon and sugar for extra flavor. To mix ingredients by hand soften butter slightly toss together dry ingredients and work butter in with fingertips a pastry blender or a fork.

Press the crumb mixture together to create clumps of different sizes and sprinkle on top of the apples. The crunchiest summer fruit crumble follow nyt food on twitter and nyt cooking on instagram facebook youtube and pinterest. Pour the apple mixture over top and press down with rubber spatula.