My friend gave me a bag full of her beautiful apples right off her tree. It doesn’t get any better than that. Except a week later she gave me another bag and I can’t believe these are even bigger and juicier. The first bag I made this super easy apple crisp. Crisps are so easy and with so few ingredients I just made it up as I went along. I went to a friends’ and shared with lots of moms and kids. It was a hit and I was asked for the recipe. Oops! My own kids didn’t have any crisp. And my daughter didn’t get to help. So when the second bag of apples came around my daughter and I made another crisp to share with my kids and followed a real recipe so I could share with everyone. Although I cooked according to directions for 40 minutes and the apples turned to sauce. I think 25 – 30 minutes for firmer apples.
Another great option for fall apples is an Apple Gallett. Easier than a pie as the crust is tasty but more rustic and doesn’t require all the fuss of a pie pan, fluting, etc. I still have some apples left so I’ll make this next.
6 -8tart apples, peeled, cored, and sliced (such as Granny Smith)
2 -3 teaspoons fresh squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup flour (can use whole wheat)
1 cup brown sugar
1/2 cup butter
Toss apples with lemon juice, sugar, and spices; turn into an 8×8″ baking pan that has been lightly coated with no-stick cooking spray
Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream.
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1/4 lb.) plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten
1/2 cup walnuts
2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith
1/2 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1 large egg, beaten to blend with 1 tablespoon water
In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour
Meanwhile, spread walnuts in a baking pan and bake in a 375° oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.
Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it’s foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.
Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment and carefully transfer dough round to sheet (edges will hang over sheet)
Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.
Bake in 375° oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.