Apple Crisp
added 03/07/08
Serves 8
Filling:
3 1/2 pounds crisp, juicy apples
2 Tbs. fresh lemon juice
1/2 cup sugar
1 tsp. cinnamon
2 Tbs. all-purpose flour
Topping:
1/2 cup coarsely chopped walnuts
1/2 cup all-purpose flour
3/4 cup dark-brown sugar
1/2 tsp. cinnamon
3 Tbs. cold butter
1 cup rolled oats
1 egg white
Quarter the apples, peel and core them, and slice them crosswise. Toss the
apple slices with the lemon juice, sugar, cinnamon, and flour. Spread the prepared
apple mixture evenly in a large, shallow gratin dish.
Spread the chopped walnuts on a cookie sheet and toast them in a 250 degree
oven for about 25 minutes, then remove them and set them aside.
For the topping, combine the flour, brown sugar, and cinnamon in a food processor
and process briefly. Add the cold butter, cut in pieces, and process again until
the mixture has an evenly grainy texture, with no large chunks of butter. Add
the rolled oats and process for a few seconds only. Add the egg white, and process
for a few seconds again, until the mixture starts to form clumps.
Using your hands, sprinkle the topping evenly over the apples, breaking apart
the largest clumps if necessary. Bake the crisp in a 375 degree oven for about
35 minutes. The apples should be simmering and the topping crisp and brown.
Allow the crisp to cool slightly, then sprinkle the toasted walnuts over the
top and serve. This is best served warm, with a little scoop of vanilla ice
cream.
— The New Vegetarian Epicure, by Anna Thomas
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