We have eaten the last of our hand-picked apples. The final few were put to rest in an Apple Crisp with Nut Topping from Christopher Kimball's The Dessert Bible. (I think you can actually get the recipe by previewing the book here. See page 274). I don't make many crisps, since they aren't usually, well, crisp. But the nut topping does it. Good call, Mr. Kimball. We enjoyed this on my husband's birthday over the weekend and due to his wacky work schedule, I believe I enjoyed much more of it than he did. Really, how long can you expect warm homemade crisp with vanilla ice cream to last in a house of sweet tooths? (teeth?)
Wow, that looks delicious I might have to give it a try.
ReplyDeleteI have found that it helps the "crispy-ness" if you melt the butter first rather than crumble it up. I use Martha Stewart's rhubarb crisp topping for anything. Sometimes I'll double the crisp too.
ReplyDeleteOf course, this looks delish!
Found your blog on Flipflops and Applesauce. FYI, if you use margarine you get a cake-like crust, real butter you get the crisp. Have a great day!
ReplyDeleteMmmm that looks so yummy
ReplyDeletelooks great! We just finished our apples too. I made a bunch of applesauce to can...never realized how much work goes into the whole canning thing!
ReplyDeleteTake care!
Gretchen
Man, I really hope someone gets us the ice cream attachment for our mixer...
ReplyDeleteThat looks scrumptiously crunchy! Christopher Kimball is a genius & we need his mind (wish I could write that with the appropriate crazy accent).
ReplyDeleteThanks ffor writing
ReplyDelete