My friend who doesn’t eat dessert (crazy!) invited us to dinner. I like to bring dessert to her house to make sure we don’t skip an important course. 🙂 Her husband loves apple crisp and she loves the Barefoot Contessa, so this was the perfect recipe.
I made one huge tart (for the dinner party) and two mini-tarts (for us to enjoy the next day). The topping was fabulous! This recipe was adapted from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That are Really Fun by Ina Garten. I used 2 1/2 pounds of McIntosh apples and 2 1/2 pounds of Cortland apples. Such a perfect autumn dessert- the house smelled wonderful while it baked too. We ate it warm with vanilla bean ice cream on the side.
Yield: Serves 10
For the Filling:
- 5 pounds McIntosh or Macoun apples (I used 1/2 Cortland apples)
- Grated zest of 1 naval orange
- Grated zest of 1 lemon
- 2 T freshly squeezed orange juice
- 2 T freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp freshly ground nutmeg
For the Topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 tsp kosher salt
- 1 cup oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
- Preheat the oven to 350 degrees. Butter a 9 x 14 x 2-inch oval baking dish. (I used cooking spray on a round 12 x 1 1/2-inch tart dish, and 2 mini pie dishes.)
- Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish(es).
- 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 one hour for the large pan and one half hour for the small pans. The top should be brown and the apples bubbly. Serve warm- with vanilla ice cream, if desired.