Did you come home with a plethora of pumpkins or a bushel of Braeburns? No worries. Here’s what you can do with your harvest.
When Scott Rosenberg, owner of Fishkill’s Il Figlio Enoteca and La Sorella, has an overload of apples, “I usually avoid making pies; the crust always seems way too time-consuming. I make a crisp instead,” he says. “The oatmeal crumble topping is crunchy and offers a great contrast to the warm apples, plus the entire dish is ready in an hour.
Scott’s Apple Crisp
Course: DessertNot only is it easier to make than pie, but this apple crisp recipe works just as well for dinner parties as it does for family meals.
Ingredients
- For the Apples
12 apples, peeled, cored, and cut into medium wedges (Gala or Honeycrisp are Rosenberg’s favorites)
Zest of one orange and one lemon
¼ cup granulated sugar
2 Tbsp cornstarch
2 tsp ground cinnamon
1 tsp nutmeg
Pinch of kosher salt
- For the Crumble
1 cup all-purpose flour
½ cup granulated sugar
1 cup light brown sugar
1 tsp kosher salt
2 cups oatmeal
½ lb unsalted butter (cubed into small pieces)
Directions
- Toss the apples with the zests, granulated sugar, cinnamon, nutmeg, and cornstarch until evenly coated. Then place the apples in a buttered pie dish or 9×9-inch square baking pan.
- Put all the dry ingredients for the crumble in a food processor. Add the cubed butter, pulsing until smaller crumbles form.
- Pack the crumble mixture on top of the apples. Be generous; it may look like a lot but it will cook down.
- Bake in an oven preheated to 350 degrees for 35-45 minutes or until the oatmeal crumble on top is golden brown.
Not in the mood to bake? Mike Martucci, co-owner of Masker Orchards in Warwick, says he and his wife love to chop up apples and walnuts and splash on a berry vinaigrette for a fall salad the whole family loves.
Related: This Sangria Recipe Tastes Like Fall in the Hudson Valley
