When asked to name some favorite desserts, this Classic Apple Crisp baked in a castiron skillet with a buttery crumb topping is always at the top of Emeril’s list. Learn which apple varieties are best for making this oldfashioned treat. Without a doubt, this apple crisp is a musthave dessert come fall!

CLASSIC APPLE CRISP
SERVES 6 to 8

4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2inch pieces, plus 1 tablespoon for skillet, room temperature
1/2 cup allpurpose flour
1/4 cup lightbrown sugar
1/4 cup plus 3/4 cup granulated sugar
1/4 teaspoon salt
3 Granny Smith apples
3 Golden Delicious apples
2 teaspoons fresh lemon juice
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon cinnamon

Place a rack in the center position and preheat the 375 degrees. Butter a 9 or 10inch castiron skillet with 1 tablespoon butter. Set aside.

In a medium bowl, combine flour, brown sugar, 1/4 cup granulated sugar, and salt. Add cold butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate crumb topping while preparing the filling.

Peel and core the apples. Cut in half and cut each half lengthwise into 6 slices. Place the slices in a large mixing bowl and toss with lemon juice after each addition. Add the remaining 3/4 cup of granulated sugar, cornstarch, and cinnamon. Using a large spoon, stir well to combine. Transfer apples to prepared skillet and crumble topping evenly over apples. Bake until golden brown and bubbling, about 45 minutes to 1 hour. Transfer skillet to a wire rack to cool for at least 10 minutes before serving.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.


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