FCK Famous Apple Crisp Recipe
‘Tis the season. School buses are rolling down the street again, the smell of pumpkin spice is wafting out of just about every coffee shop, and Halloween decorations are sneaking onto the shelves at the local grocery store. As much as we might hesitate to pack the bathing suits away and pull out our sweaters and scarves from wherever they’re hiding, summer has turned to fall whether we want it to or not.
So, to chase the seasonal blues away, Fresh City Kitchen has an excellent suggestion: the perfect fall dessert! Autumn’s confectionary king is a topic of much debate. For some, pumpkin reigns supreme: pumpkin bread, pumpkin pie, and even pumpkin cheesecake are delicious without a doubt. But in our opinion, the undisputed flavor of fall in Boston and New England is apples. And when it comes to dessert, specifically the apple crisp. (Just because we’re office catering experts doesn’t mean we’re a one-trick pony!)
It’s the best of every world, balancing a crunchy topping with a gooey filling, and the sweetness of apple with the warm flavors of cinnamon and nutmeg. And unlike many other dessert options, apple crisp is a breeze to throw together. Contrary to what the saying “easy as pie” might make you believe, pie crust can be pretty finicky to make. A dash too much flour and it’s crumbling to pieces or one too many tablespoons of butter and it’s mush at the bottom of the pan. Apple crisp is far simpler to throw together: just cut up the apples and mix up the topping. The hardest part is getting the buttery bits off your fingers!
So when summer vacations come to an end, kids need to be dropped off at school again, and assignments are coming in faster than you can crank them out, do yourself a favor. Skip the apple pie, go for the crisp!
Fresh City Kitchen’s perfect apple crisp recipe has one special detail that makes it stand out: the apple variety. For the best possible crisp, you want half Granny Smith apples and half MacIntosh. While it may seem nit-picky, it’s important. The MacIntosh apples will soften up pretty quickly when they’re cooked. As they bake, they’ll mix in with the sugar and spices, creating a delicious apple, nutmeg, and cinnamony delight that mixes perfectly with a creamy scoop of vanilla ice cream (we highly suggest Brigham’s vanilla bean). The second part of our dynamic apple duo, the Granny Smith, maintains its shape in the heat of the oven. That way once the pan comes out of the oven, instead of just having applesauce—albeit delicious applesauce—with a crumble on top, you will have a delicious crisp that still has a nice bite to it.
If you’re looking for a fun weekend activity to get some leaf peeping in and enjoy the last few rays of sunshine before we creep towards winter, head out to a Boston area farm and pick your own apples! It’s the perfect fall date idea or excursion for the family, and there are plenty of pick-your-own farms within 45 minutes of downtown Boston. In particular, Honey Pot Hill Orchard in Stow, Massachusetts offers beautiful views and bountiful trees only 45 minutes out of the city. With hayrides, farm animals, hedge mazes, and a hard cider tent, Honey Pot Hill provides something for everyone. And if you’re looking for somewhere a little more low-key, CN Smith Farm in East Bridgewater, MA has been a personal favorite of the Fresh City Catering team for a decade! Just 45 minutes south of Boston, it offers a calmer atmosphere, as well as another fall dessert must-have: apple cider donuts. For those of you on the north shore stop by Cider Hill Farm in Amesbury for incredible hard cider and live music, or the family favorite in Danvers, Connor’s Farm which is ripe (get it) with fun family activities during the fall!
TOPPING:
- 1/2 lb Butter, cubed
- 1 cup Flour
- 1/2 cup Old Fashioned Oats
- 3/4 cup Brown Sugar
- 1/2 tbsp Cinnamon
TOPPING DIRECTIONS:
1) Put all dry ingredients in mixer and mix until incorporated.
2) Add cut pieces of butter and mix until it has a mealy texture and all ingredients are incorporated.
FILLING:
- 6 lbs Apples (Macintosh/Granny Smith), peeled, cored, sliced
- 3/4 cup Sugar
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- Pan Spray
Directions
1) Peel, quarter, core and slice the apples into 1/4” slices.
2) Toss apples with sugar, cinnamon, and nutmeg.
3) Spray 9”x7” pan spray
4) Fill pan half way with apple mixture.
5) Sprinkle a layer of the topping. This helps soak up all the goodness when it bakes.
6) Fill the pan with the rest of the apples.
7) Top pan with remaining topping.
8) Bake at 350 deg for 30-45 minutes. The topping should start to caramelize and you should see apple sugar juice bubbling up around the edges.
Let us know how your apple crisp turns out by sending tagging us with a picture on Instagram @freshcitycatering
If you need help planning the perfect fall catering menu for your next office meeting or event email us for catering and menu planning!
