I have been teaching cooking almost my entire adult life. I began in my home kitchen in Encino, CA, and after someone reported me for conducting a business in a residential area, I built a cooking school and cookware shop in the San Fernando Valley. For many years I traveled around the country teaching in schools and on TV.
Now during this pandemic, I like to think I have returned to my roots, once again teaching in my home. But now no one is in my kitchen with me because I’m teaching on Zoom. Virtual classes are a completely different and challenging experience, but equally rewarding. I am thrilled at the response to these classes and thank you all for your support.
I wanted to teach this crisp recipe in one of my Zoom classes, because it isn’t complicated and bakes in only 30 minutes. But, after I peeled, cored, halved and chopped the apples, I realized that this takes too long to do on Zoom with people either cooking along or watching. Zoom recipes need to have quick prep. If one step takes too much time, the class becomes tedious and boring. That’s why I’ve decided to write about it instead.
So let me be frank. Prepping 6 apples does take time, but if no one is watching you, why should it matter—especially these days when we can’t go out much any way? The rest of the recipe is a cinch to throw together and the result is a welcome fall fruit dessert.
Apple & CRANBERRY CRISP
Topping
3/4 cup coarsely chopped nuts, almonds or cashews (toasted salted is fine)
1/2 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons unsalted butter, melted
Fruit
2 tablespoons granulated sugar
1 1/2 teaspoons cornstarch or tapioca flour
2 teaspoons fresh lemon juice
5 medium apples, such as Golden Delicious, peeled and cut into small chunks
1/2 cup dried cranberries
Vanilla ice cream for serving, optional
1. Arrange oven rack in lower-middle position and preheat the oven to 425 degrees.
2. To make the topping: In a food processor, process nuts, flour, brown sugar, granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt until nuts are finely chopped.
3. Drizzle with butter and pulse until the mixture resembles crumbly wet sand and begins to hold together. Set aside.
4. To prepare fruit: In a large bowl, whisk together the sugar, cornstarch or tapioca, lemon juice and a pinch of salt. Add cranberries to sugar mixture and gently toss to coat.
5. Transfer fruit to an 8-inch square baking dish. Sprinkle topping evenly over fruit, breaking up any large chunks.
6. To bake: Bake for 35 to 45 minutes or until a toothpick inserted into a piece of apple goes in easily. If fruit is very firm and not very ripe, it will take longer to bake. If top gets too brown, cover with foil.
7. Cool at least 15 minutes and serve warm with ice cream, if desired..
To make ahead: Crisp may be made several hours ahead and rewarmed in the oven. It may be refrigerated overnight and rewarmed with excellent results, as well.
Makes 6 servings.
