How to Make Apple Crisp
Description
Apple Crisp is easy to make, and makes everyone happy. Watch and learn as we make this simple dessert.
Transcript
Tracy: They are fabulous apples. They are gorgeous.
Eric: Do they look good?
Okay as you can tell from the opening we were up, picking apples, at pick-your-own apple place and of course we picked way, way too many apples. So we have been like begging peoples to take apples from us now, and all our friends are appled out. So I thought we should cook some stuff of the apples and one of the favorite things I like to make is the apple crisp or apple crumble. And I am not quite sure what the difference is. I think that crisp -- does the crisp have it on that -- the dough is on the bottom.
Tracy: Yeah!
Eric: By the way my sister Tracy is visiting, so she is helping me today, she is running the camera.
Tracy: Hi every body! A crumble is more like a pastry stuff on top.
Eric: Alright!
Tracy: That you crumble up.
Eric: Right.
Tracy: That's my understanding of the difference.
Eric: So anyway, I really like making apple crisp or crumble. I am not really a big apple pie fan, because I think it is an awful lot of work to make a pie and than it's going like bed. And a crisp is just really easy to make and you just cook the thing and it is done. It is like simple, it is Eric's simple fruit then.
So, we are going to, peel and core and slice a bunch of apples. And how do you do that? Well you can do it by hands or you can get one of these really cool gizmos here, which are available in all the catalogs. It is an apple core slicer, dicer thing. Alright, so the way this works is you get it a -- It works better on a regular countertop. Now you see it doesn't lock very well, it's got a suction cup. There we go.
So, you take your apple and you stick it on there. Well it is not working, anyway.
Tracy: It is impaled.
Eric: So, it's impaled, and then you have got the peeler and this is the slicer. So, if you don't want to peel you take this gizmo out of the picture. But we want them peeled, so that goes in. And then this, it is like this rotating thing, it peels and then it pushes through like that. And there you go. So, what you have got now is you have got this coil of apple.
Tracy: That is so cool.
Eric: Isn't that cool? So it has cored it and it has peeled it, and then you take these and you just cut them. And boom, you have got apple slices. So, this goes in here.
Tracy: the non-Martha Stewart bowl.
Eric: The non-Martha Stewart bowl. I mean with the crisp you want most of the skin off. The skin on the top -- I am just going to leave it in there, just, you know. Again it doesn't have to be perfect. These are great. This is -- it's a Sheffield as just a -- it's a really nice knife and it just uses utility knife blade. It is great, just very nice little knife.
Okay, so we have our sliced apples. So we are going to put in some cinnamon, and some sugar in here. Now you get to mix it up.
Tracy: You bet.
Eric: I think it might be too many slices on for an aged pan, but they will cook down a lot. Okay, that's pretty good. Alright, now we have to make the crisp part. So let's put some sugar, I have about half a cup of sugar, I have got some cinnamon in here already. Five tablespoons of butter! Here we go. I don't have a food processor up here in the country, because I forgot to -- may be a sponsor will sponsor me one. So this is one of those hand blenders that has a little food processor gizmo on it, and it works quite well. I made pesto in it and stuff like this in it. So regular oatmeal not the old fashion -- oh, it's not the quick cooking kind.
So, I have some wall nuts. It doesn't have to be perfect. It looks kind of crumbly, alright. Oh, we have got to preheat the oven. I forgot! Alright, so we have mixed up the crisp part and the crumble part. It's buttery, sugary, oatmeal with nuts and cinnamon. And that just goes on top of this.
So this goes in the oven. About forty minutes, down. There you go. Okay, so we are back from the barn and I made some homemade ginger ice-cream to go along with the apple crumb crisp thing. Now this kind of self destructs when you plate the dish, it just king of self destructs. But that's okay.
You can also this kind of crisp or crumb with rhubarb; you could do it with peaches. This is crunchy oatmeal with the butter and sugar.
Tracy: Oh, it's really good.
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