Apple Crisp Crunch!

I made this crisp for a big birthday party this weekend, they preferred to have this over a cake.
Then I made one for Sal and Blake who worked with me for our yearly kitchen clean out and reorganizing adventure at the studio. They all seemed happy with the results.
This is delicious warm or at room temperature. Top it with whipped cream, sweetened with vanilla, or home made vanilla ice cream or try my maple whipped cream (recipe follows), together with the crisp, AWESOME!, you are in for a rare treat.


For the streusal topping

1 1/4 cup light brown sugar
2 cups flour
10 Tbs. cold butter
1/4 tsp. salt
2 tsp ground cinnamon
1 tsp. ground cardamon

For the filling

1 Tbs. softened butter for the 9x13 baking dish

6 Granny Smith Apples
6 Yellow Delicious Apples
juice of 1/2 lemon
1/2 cup sugar
3-4 Tbs. flour
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1 pinch salt

Maple Whipped Cream

1 cup heavy cream
3 Tbs. Pure maple syrup

Method

In a food processor combine all ingredients for streusal topping.
Pulse 5-6 times until ingredients are coarse and crumbly. Set aside until ready to use.

 Preheat the oven to 375 degrees. Butter a 9x13" baking dish with 1 Tbs. softened butter.

To make the filling:

Peel, core and cut each apple into 12 wedges.
Place the cut apples into a large bowl and toss thoroughly with all of
the remaining filling ingredients. Place the seasoned apples evenly into the prepared 9x13 glass baking dish.
Pat the streusal topping on top of the apples.
Put into the center of the preheated oven. Bake for 50 minutes to 1 hour, until the crust and topping are golden and the apples are tender when pierced with a small knife.

Maple whipped cream

Combine 3 Tbs. maple syrup and 1 cup heavy cream. Whip until soft peaks form.

Serve with my maple whipped cream!

Recipe, writing and photos by Karen Pickus  2013
Courtesy Karen Pickus 2013