Saturday, August 4, 2012

Apple Crisp

Today I am off on my 10 day adventure with Bri to the east coast.  Later today, I will be in Pittsburg enjoying the city for a night before we hit our first destination, Washington DC.  I am so excited to go on this trip! After DC, we are going to New York City and Boston.  It is going to be a blast!

But first, yesterday was my last day of camp! I can't believe it! The summer has truly flown by.  After everyting was over, I noticed I was actually pretty sad.  It was a really fun summer and I am going to miss all the kids so much! Also, the counselors I worked with were awesome.  I made them an apple crisp as a little "thank you for your hard work."


This apple crisp was made in my cast iron skillet! It looks super impressive and you get to do everything in one dish: prepare the crisp, and bake it!  It was super delicious and gluten free! Some of the counselors are gluten intolerant and so I swapped out normal flour for gluten free and we were good to go.  You don't notice any difference and everyone loved it! Top it off with some amazing vanilla ice cream and you are all set!

Apple Crisp (adapted from Brown Eyed Baker)


Ingredients:
For the topping:
3/4 cup gluten free flour
3/4 cup old-fashioned oats (gluten free works here too!)
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup unsalted butter, melted
For the apples:
7-8 medium apples, peeled, cored, and sliced into 1/2 inch wedges (I used granny smith)
1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup apple juice
2 tsp lemon juice
2 tbsp butter

Directions:
1. Make the topping: Whisk all ingredients, except butter, together and then whisk in the butter until mixture is well combined and resembles wet sand. Set aside.
2. Preheat oven to 450.
3. Toss sliced apples with the sugar, cinnamon, and nutmeg in a large bowl.
4. Bring apple juice to a simmer in the skillet and simmer until reduced to 1/2 cup, about 7-8 minutes.  Pour reduced apple juice into a measuring glass and stir in the lemon juice.  Set aside to cool.
5. Place skillet over medium heat and melt the 2 tbsp of butter.  When the foaming from the melted butter subsides, place the apples in the skillet and cook, stirring frequently, for about 12-14 minutes.  The apples will not be cooked, only starting to soften.  Remove from heat and pour the apple juice mixture into the pan.  Stir to coat.  Sprinkle the topping mixture evenly over the apples and press down.  Bake for about 20-25 minutes or until topping is a deep golden-brown and crispy!
Enjoy :)


4 comments:

  1. Have fun Jodie and keep us posted on all the fun food you will find!

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  2. Hi Brian & Jodie,

    Glad to be following your wonderful road trip, thanks to Mom for sharing. Sounds great so far, unfortunately I lost my entire responses to you due to still not being entirely proficient with my new laptop. But I am really enjoying your travels vicariously and looking forward to more. Also looking forward to one day tasting your famous apple crisp and even perhaps Grandma Trudy's blueberry crisp, both sound sooo good. Keep enjoying your trip!
    Love to both of you from Grandma Flo, will be looking for the next destination.....DC/NYC,etc. (Better stop while I'm ahead!)

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    Replies
    1. Aww thank you! We had an amazing time :)

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