Apple Crisp with Pumpkin Pie Spice
This recipe is inspired by the apple crisp in Sam Sifton's Thanksgiving - How To Cook It Well. Fruit crisps are a favorite in my kitchen because they're quick to make and fun to adapt. Mr. Sifton also appreciates the flexible nature of crisps and says that 'on Thanksgiving, only apples are appropriate'. We agree with Mr. Sifton and took this seasonal variety one step further by adding our Pumpkin Pie Spice.
Serves 4-6 People
- 2 1/2 lbs apples (5 large Honeycrisps) peeled and cored, then cut into wedges
- 1 tbsp lemon juice
- 3/4 cup sugar
- 1 tsp SKORDO Pumpkin Pie Spice
- 1/4 tsp Saigon Cinnamon
- 1/2 cup all-purpose flour, sifted
- 1 pinch kosher salt
- 6 tbsps unsalted butter, cut into small pieces
- Preheat oven to 350 degrees. Place the apple wedges into a large mixing bowl and add the lemon juice, 1/4 cup of the sugar, and add the spices, and mix to combine. Pour this mixture into a buttered casserole dish.
- Using your fingertips or the pulse function of a food processor, blend together the flour, remaining 1/2 cup sugar, the salt, and butter until the mixture resembled a course meal. There should be pebbles of butter through out the mixture. Sprinkle this over the apple mixture.
- Bake for 45 minute to 1 hour, or until the apples are completely tender and the crust has gone golden brown in the heat.
Let the crisp cool before serving. We recommend pairing with vanilla ice cream and shaved nutmeg.