Cameo Apple Crisp
Cameo Apple Crisp appeals with its gentle aroma of spices and a crunchy topping of oats, dried fruit and nuts.
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Apples are available year round, but they never seem more mouthwatering than at apple-picking time. Fresh from the tree, apples are appealing as a crisp fruit to bite into -- but also as an ingredient as we go back to the kitchen and to baking.
Here's a recipe for an easy apple dessert, a variation of a familiar idea that first appeals with its gentle aroma of spices. Then there's the topping, a crunchy layer combining oats, dried fruit and nuts, and underneath, juicy apples, full of flavor.
The Cameo apples called for are a relatively new all-American variety, thin-skinned, orange-yellow with red streaks. They're sweet-tart and crisp when eaten raw, and hold their shape and texture well when cooked.
Cameo Apple Crisp
Preparation: 20 minutes, baking 40 minutes.
For the filling:
- 8 cups Cameo apples, peeled, cored and sliced
- 2 tablespoons lemon or orange juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon nutmeg
For the topping:
- 1 cup all-purpose flour
- 2 cups quick-cooking oats
- 1/2 cup sugar
- 3/4 cup packed brown sugar
- 3/4 cup chopped pecans
- 1/2 cup dried cranberries or cherries
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 1/2 sticks (1 1/4 cup) chilled unsalted butter, cut into tablespoon-size pieces
Preheat oven to 350 degrees.
To make the filling: Place ingredients in large bowl; toss to combine.
To make the topping: Mix flour, oats, sugars, pecans, cranberries, salt and cinnamon in large bowl. Cut in butter (using pastry cutter or two knives) until mixture forms coarse crumbs. Spread apple mixture into 9-by-13-inch baking dish; cover apples evenly with topping. Bake 40 minutes or until apples are tender and topping is golden. Serve with ice cream or whipped topping.
Makes 8 servings.
Cameo Apple Marketing Association (www.americancameo.com)