Ina Fridays yields pure deliciousness and her apple crisp is just another example of this. I have already baked a yummy chocolate cake and could sit back and relax as far as my commitment to the Ina Friday group. Who says that we should only cook Ina recipes once a month when they are so good.
I did make a few changes to this recipe. I had a container from Costco with five pounds of apples which consisted of 12 apples. That is an awful lot of apples. While that is what Ina asked for, I cut it back to 7 apples which more than filled the pan.
I did forget the two zests. I love zesting, particularly oranges because of the fragrance and was delighted this was called for in this dish. I put the zest in a small glass bowl and just didn't see it when I was putting together all the components. Silly me.
I don't have gluten-free oatmeal so I took my rolled oats and grinded them in my mini food processor. Instead of butter, I used oil.
Now for the crisp.
Old-Fashioned Apple Crisp (Serves 10) adapted from Barefoot Contessa Parties!
5 pounds Gala apples
Grated zest of 1 orange (I forgot to put in the zest for both fruits)
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
1 1/2 cups gluten-free flour mixture
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/3 cup oil
Preheat the oven to 350 degrees. Spray a 9 x 13 x 2-inch rectangular baking pan.
Peel, core, and cut the apples into large wedges. Combine the apples with the
To make the topping, combine the flour, sugars, salt, oatmeal, and oil in a bowl and mix with hand or mixer until crumbly. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.
Check out the other cooks and bakers.