Apple Crisp
August, 2005

Serves 8–10 / Here I make my childhood favorite shine with a bit of adult sophistication. I often use multiple varieties of heirloom apples for a complex flavor composition, and garnish with a special rose-geranium-scented whipped cream (see recipe). If you don’t have rose geraniums, use a fruit-flavored liqueur folded into whipped cream, as noted below. The recipe will make more cream than you need for the crisp, but I always like extra for my coffee the next morning.

5 cups apples, peeled and sliced
(such as Gala, Granny Smith, and Braeburn; about 21/2 pounds total)
2 tablespoons fresh lemon juice
2/3 cup sucanat or brown sugar
1/3 cup whole-wheat pastry flour
3/4 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/8 teaspoon salt
4 tablespoons butter, softened
2/3 cup rolled oats (not instant)
1/3 cup pecan pieces
Zest of 1/2 lemon

Whipped Topping (optional)
1 pint heavy cream
1/2 teaspoon raspberry-flavored liqueur (such as Chambord), or other fruit-flavored liqueur
2 tablespoons powdered sugar



1. Preheat oven to 375°. In a large bowl, toss apples gently with lemon juice. Lightly coat a 9- or 10-inch, deep-dish pie pan with cooking spray and fill with apple slices.
2. In a separate bowl, mix sucanat or brown sugar, flour, spices, and salt. Cut in butter. Toss in oats, pecans, and lemon zest. Spread topping over apples and bake about 30 minutes.
3. If using whipped topping, whip cream with liqueur and powdered sugar until soft peaks form. Dollop over crisp.


PER SERVING: 226 cal, 38% fat cal, 10g fat, 4g sat fat, 15mg chol, 2g protein, 34g carb, 3g fiber, 121mg sodium