and vanilla ice cream make the perfect autumn dessert. You can make individual
crisps by dividing the filling and topping among six ramekins or individual
gratin dishes. My favorite apples for baking are big, boxy Sierra Beauties, but
Gravenstein, Cortland, Golden Delicious, and other sweet-tart apples are
also good for baking.
apples (about 6 medium), peeled, quartered, cored, and sliced to yield about 6
2 to 3 Tbs.
1 Tbs. all
finely chopped nuts (I like pecans)
4 oz. (8
Tbs.) unsalted butter, cut into small pieces and chilled
oven to 350°F.
To make the
In a 9-inch
pie pan that’s 2 inches deep (or a similar baking pan), toss the apples with
the sugar to taste, cinnamon, and flour.
To make the
In a medium
bowl, mix together all the topping ingredients with your fingers or a pastry
cutter until small pebbly pieces of butter are distributed throughout the
the entire mixture over the apples.
the topping is golden and the fruit is bubbling and tender, about 1 hour and 15
minutes for a large crisp and 1 hour for individual crisps.
slightly before serving.
information (per serving): Size : without ice cream, Calories (kcal): 470, Fat
(kcal): 23, Fat Calories (g): 210, Saturated Fat (g): 10, Protein (g): 4,
Monounsaturated Fat (g): 9, Carbohydrates (mg): 66, Polyunsaturated Fat (mg):
2, Sodium (g): 5, Cholesterol (g): 40, Fiber (g): 5.