It’s definitely fall in New England and for a lot of us, that means apple picking. So, what do you do with the bushels of crisp, juicy delights?
At Skipjack’s we use them in a recipe handed down through generations; our delicious apple crisp.
Though we specialize in seafood, we’ve got a passion for all things fresh, all things local, and all things in the family. Years ago our owner, Jeff Senior, put “Dorrit’s Apple Crisp” on the menu, his mother’s recipe.
In her words:
- 5-7 large apples (about 3 pounds total), Granny Smith, Cortlands, Northern Spy or even a mixture of varieties
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- ½ cup (1 stick) softened unsalted butter or margrine
- 1 cup dark brown sugar
- 1 cup all-purpose flour
- ¾ cup coarsely chopped pecans
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- Preheat oven to 375 degrees Fahrenheit. Grease and flour a 9- or 10-inch square or round pan.
- Peel, core, quarter, and then slice the apples approximately ? inch thick.
- Arrange half the apples in the prepared pan, then sprinkle with a little lemon juice and granulated sugar. (Keep the remaining juice and sugar for the top when all the apples have been used.)
- Combine the butter, brown sugar, flour, nuts, cinnamon, and ginger in a bowl and mix well.
- Place over the apples, then press down lightly.
- Sprinkle with remaining lemon juice and sugar.
- Bake for 45 to 60 minutes, until golden brown, crisp, and bubbly.
- Remove to a rack and bring to room temperature before serving.
This dessert may be covered and refrigerated for several days, then brought back to room temperature and warmed in the oven before serving. It may also be frozen for up to 6 weeks.
Ever since the first Skipjack’s opened its doors in 1986, Jeff Senior has offered his mom’s apple crisp on our dessert menu because as he said “it fit right in.” Having it as a dessert at one of our restaurants is a treat, but try this crisp at home with your family. It’s one of those desserts that’s perfect for any occasion and there’s never any leftovers.
Jeff says “It’s the best apple crisp I’ve ever had… my mother’s a great cook.” And now, with her recipe, originally published in her book “Cooking With Fruit,” you can be a great cook too! Bon Appetit!