Baking Frozen Apple Crisp Food

MAKE-AHEAD APPLE CRISP

Steps:

• For the filling: Peel and core the apples, and cut them into 1/2-inch-thick slices. Toss them with the granulated sugar and lemon juice. Melt the butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but still hold their shape, 15 to 18 minutes. Add the cream, flour, cinnamon and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, and let the filling cool completely. Transfer it to a 9-by-13-inch baking dish.
• For the topping: Mix the flour, oats, walnuts, granulated sugar, butter and salt together in a medium bowl, using your fingers to work the butter into the flour, until the mixture comes together and holds its shape when squeezed.
• Drop small clumps of the topping over the filling, and wrap the baking dish well with plastic wrap. Label and date, and freeze for up to 2 weeks.
• To serve: Position an oven rack in the top third of the oven, and preheat to 350 degrees F. Unwrap the crisp, and bake, frozen and uncovered, until the filling is hot and bubbly and the top is golden brown, 50 minutes to 1 hour. Dust the crisp with confectioners' sugar, and serve warm with scoops of vanilla ice cream if you like.

APPLE CRISP

Steps:

• For the apples: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with butter.
• Arrange the apple slices in the prepared baking dish in an even layer. In a bowl, mix together the granulated sugar, flour, cinnamon and salt. Sprinkle the mixture over the apples, then pour 1/2 cup water over top.
• For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle the topping in an even layer over the apples.
• Bake until the topping is slightly crisp and golden brown, about 43 minutes. Serve warm or at room temperature on its own, with ice cream or with frozen custard.

APPLE CRISP

Steps:

• Make the crisp topping:
• In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.
• Make the apple filling:
• Position a rack in the center of the oven and preheat to 375°F.
• Peel the apples and cut them in half lengthwise. Scoop out the cores and discard. Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices-there should be about 6 cups total. Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly. Drizzle up to 1/4 cup of water over the apples-use less water if the apples are particularly juicy.
• Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream. DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day. Reheat, uncovered, in a warm oven until heated through.