Photos to be added later….
A recipe adapted from America’s Test Kitchen (2001/2015), Apple Crisp .
I call it the crust less crumb top apple pie. Any other suitable fruit can be used.
In addition, cardamom , allspice and cloves (ground) was added (to taste) to the topping ingredients.
Also the quantity of ingredients of the topping, ( less the butter) is doubled and 1/2 reserved for later use.
1 and 1\ 2 cup all purpose flour
6 oz pecans, chopped fine
1 and 1/2 cups oats
1 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Ground all spice to taste
Ground cloves to taste
1 teaspoon salt you may lessen if using salted butter.
Divide and Reserve 1/2 of the above for later use, it is easy to store in a baggie or mason jar and will quicken future recipes.
Cut in to the remaining 1/2 , 1 stick butter ( unsalted )
The filling : I’m using a combo of 4131 Fuji and 4130 Cripps Pink, about 3 of each variety
Less the apple cider, (none available) the apples were cooked partly in a skillet with butter, there was plenty of juice released from the apples.
Sprinkle the partially cooked apples with the topping, if the butter wasn’t cut in, just cut the stick of butter in small pieces and dot the surface of the topping.
This is done in the same pan, naturally.
A hot oven at 450 degrees Fahrenheit, will crisp up the topping and finish cooking the apples.
Remove and cool after about 45 minute total cooking time.
Scoop portions of the fruit crisp to plate, serve plain or garnish with ice cream, drizzled chocolate etc.
pass this along my friend....
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