GRANNY'S SWEET-AND-TART APPLE CRISP
A sweet and tart dessert that disappears at every dining table. It is a fun twist on apple cobbler! Goes great with vanilla ice cream or whipped topping! Wonderful hot or cold.
Provided by Kristi Celaya
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 50m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread diced apples into the bottom of a 9-inch square baking dish.
- Stir brown sugar, oats, flour, cinnamon, and nutmeg together in a bowl. Mash softened butter into the sugar mixture with a fork until you get a crumbly consistency; spread over apples to cover.
- Bake in preheated oven until the apples are tender, about 30 minutes.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 26.2 g, Cholesterol 18.1 mg, Fat 7.3 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 52.7 mg, Sugar 16.6 g
RUSTIC FRENCH APPLE TART
Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.
Provided by Jennifer Segal
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn't stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you'll roll the dough out further on the parchment paper so go ahead and clean your work surface).
- Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
- Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It's fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet - the pastry should curve up the lip of the pan.
- Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don't worry about making it look perfect! It doesn't make much difference in the end and you don't want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
- Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
- Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
- Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It's okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it's baked.) Transfer the pan to a rack and let cool.
- While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
- Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
- Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
- Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
- Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Nutrition Facts : ServingSize 1 slice, Calories 392, Fat 21 g, Carbohydrate 49 g, Protein 4 g, SaturatedFat 13 g, Sugar 26 g, Fiber 3 g, Sodium 195 mg, Cholesterol 73 mg
APPLE CRUMB TART WITH CINNAMON CREAM
I love homemade apple pie but don't always have time to make it. For a fabulous shortcut, use a cookie mix and precooked apples. -Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping., Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°., In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes., For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart.
Nutrition Facts : Calories 360 calories, Fat 16g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 163mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
BEST APPLE CRISP
Nothing says "fall is here" quite like the smell of tender-baked apples filling your home. This simple and downright delicious apple crisp gives you all the flavor you could ever ask for in a dessert, and is as quick to make as it is to finish. The cherry on top? A generous topping of cream or vanilla ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
- Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
- Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
Nutrition Facts : Calories 320, Carbohydrate 52 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 36 g, TransFat 1 g
APPLE CRISP TARTS
Make and share this Apple Crisp Tarts recipe from Food.com.
Provided by kittyroara
Categories Tarts
Time 1h20m
Yield 12 tarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix 1 1/4 cups of flour, the cornmeal, 1/2 cup of sugar, and 1/2 teaspoon of salt in a bowl. Add the cup of margarine and mix with a fork or pastry blender until it forms clumps. Add the water and mix just until it comes together. It should be softer than but similar to cookie dough. Divide the dough into quarters and then thirds, making 12 dough pieces. Form each piece into a ball with your hands, and then press down to make a small patty. Continue flattening the patty until you have a 1/4"-1/8" thick, 3"-4" circle. Place the flattened dough into one of the cups in a twelve-cup non-stick muffin pan. It does not have to fit perfectly, and probably won't. Press out the sides and any possible overlap of the dough to form a tart crust in the muffin-cup. It does not have to overlap the edge of the muffin-cup, just come to the top of it. Repeat this for all twelve muffin-cups. Transfer the pan to the freezer or refrigerator.
- Mix the 1/2 cup of flour, 1/2 cup of sugar, 1/2 teaspoons of salt, and the cinnamon in a bowl. Add the diced apples and toss to coat them. Remove the apples from the flour mixture and set aside. Mix the oats into the flour mixture. Add the 1/4 cup of margarine to the oat mixture and mix until it is a crumbly, grainy texture (somewhat loose). Set this aside.
- Preheat the oven to 350 degrees. Get your muffin pan out of the freezer and spoon the coated apples into each tart-cup. Since the apples shrink some during baking, make sure to heap them slightly above the level of the crust. (If you have extra, bake the apples in a small oven-safe bowl or dish - they're great to eat without the fat of the crust!) Spoon the oat mixture over top of the apples and crust, covering them almost completely.
- Bake for 45 minutes at 350 degrees. Let cool for ten to twenty minutes before removing from the pan. Heavy cream or milk can be spooned over the tarts at serving if desired. Nutmeg can also be substituted for the cinnamon if preferred. Enjoy!
Nutrition Facts : Calories 730.8, Fat 40, SaturatedFat 6.9, Sodium 837, Carbohydrate 87.6, Fiber 6.1, Sugar 35, Protein 8.5
INDIVIDUAL HONEYCRISP APPLE TARTS
With just a few ingredients and no special equipment other than a potato peeler, someone who's never baked before can create this beautiful dessert that looks like it came from a professional pastry shop. These individual tarts have a buttery, crispy pastry with a massive amount of apple flavor and they're sweetened just enough with a touch of sugar and cinnamon. Brush the tops with simple syrup or melted apricot jam and serve with vanilla ice cream or whipped cream, if desired.
Provided by Chef John
Categories Fruit Tarts
Time 1h35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
- Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
- Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
- Increase the oven temperature to 425 degrees F (220 degrees C).
- Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
- Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
- Fill a bowl with 3 cups cold water. Add lemon juice.
- Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
- Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
- Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
- Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
- Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
- Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.
Nutrition Facts : Calories 919.2 calories, Carbohydrate 103.8 g, Cholesterol 20.2 mg, Fat 53.9 g, Fiber 7.2 g, Protein 9.5 g, SaturatedFat 16.5 g, Sodium 384.6 mg, Sugar 42.4 g
FRENCH APPLE TART
Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.
Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
TART APPLE CRISP WITH STEVIA
I have been eating a lot of apple crisps lately and have tweaked my recipe to suit my taste. I have reduced the amount of butter and now am reducing the amount of sugar so that I could eat more apple crisp with less guilt. Hey, the apple, lemon, whole wheat flour, oat meal are all good for me. I only substituted the Stevia for the sugar in the apples, not the topping because I want to make sure the topping gets brown.
Provided by Nado2003
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Peel apples (I leave half of the apples unpeeled to get the nutritional benefits of the some of the skin). Slice into 1/4" slices.
- Combine apple slices, Stevia powder, cinnamon, nutmeg and flour. Toss to coat. Squeeze the juice of one lemon over the apples and toss to coat.
- Put apples into baking dish - I use a large 13" oval ceramic casserole dish.
- In bowl combine flour, oat meal, brown sugar, salt, cinnamon and nutmeg from topping ingredients. Mix well. Cut in soften butter. I use my hand to make sure to incorporate the butter into the dry ingredients. You should get small crumbs.
- Put topping over apples to cover. There should be plenty to adequately cover the apples.
- Bake 40 - 50 minutes until apples are cooked (bubbly).
- Cool and serve.
- My kids like to top with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 208, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.2, Sodium 136.3, Carbohydrate 41.6, Fiber 4.6, Sugar 25.2, Protein 2.6
APPLE CRISP
Try this moreish apple crisp. 'Crisp' is the American version of a crumble, with the topping a mix between a nutty flapjack and a traditional British crumble.
Provided by Barney Desmazery
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Put all the topping ingredients and a pinch of sea salt in a bowl and rub together with your fingers until combined into a crumb-like texture - this can also be done in a food processor. Chill until needed. Will keep chilled for up to two days.
- Toss the apples with the sugar and lemon zest and juice until evenly coated, and tip into a 23cm round baking dish that's at least 5cm deep, or a 20cm square dish. Flatten down with your hand and scatter over the topping. Will keep covered and chilled for a day.
- Heat the oven to 190C/170C fan/ gas 5. Sit the crisp on a baking tray and bake for 40 mins until the topping is a deep golden and the fruit is bubbling at the edges. Leave to cool for 10 mins, then serve with ice cream or custard.
Nutrition Facts : Calories 411 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
APPLE CRISP
This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling. Or customize your crisp by using your favorite spices and nuts. The dessert tastes particularly comforting hot out of the oven, with the caramelized apple juices bubbling around the nutty cookie-like clusters, but it's just as good cold for breakfast the next day.
Provided by Genevieve Ko
Categories pies and tarts, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
- Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
- If you'd like, peel the apples. Cut into 1/2-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
- Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.
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