Apple Crisp

4 days until Thanksgiving and counting!! So, what desserts do you have planned on this day that's all about food, friends, and family? Tired of the boring old apple pie. What about that classic Pumpkin Pie. Even though, this Apple crisp has no pumpkin in it what so ever, it is filled with apple upon apples to turn that apple pie around into something different than that staple.

The crunchy, buttery, sweet, nutty tasting topping has cookie qualities to it almost like a lace cookie. Alone, it's just as good as the whole dessert. The apples and the acidity from the lemon cuts through the sweetness just enough so that you want to take that extra bite. 

Still think this is boring? Try adding pears to give a different dimension of flavor. Even add dried cranberries to mirror the flavor of cranberry sauce. Want to intensify this apple flavor? Why not add a little apple cider (maybe 1/4 cup) and a bit of flour to thicken the sauce to "confit" the apples as they are baking. There are many variations to a crisp and since it is the fall season after all, you are more than likely to have a couple of apples laying around to make this sweet dessert.

Apple Crisp

Recipe by Ina Garten

Ingredients
5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Directions
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

-Aaron John