Serving up apple crisp

June 24, 2011|Scott Anderson | Culinary Passion

Even though the fall harvest apples are not in season, this wonderfully delicious dessert is easy to prepare from store bought apples.

The addition of the Gewurztraminer gives a really nice, sweet note to the dish without added sugar.

If you choose sweet apples, be sure to cut back on the sugar since you will have less of a tart taste.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

White Hall apple crisp

1 1/4 cup unbleached whole wheat flour

1/2 cup packed brown sugar

3/4 cup unsalted butter

1/2 cup Sun Crystals sugar

1 teaspoon ginger powder

4 pounds tart apples, peeled and chopped (about 12),  Soaked overnight in Gewurztraminer
to cover

1 tablespoons fresh lemon juice

1/4 cup Sun Crystals sugar

1/4 cup Gewürztraminer

Preheat oven to 350 degrees.

Combine flour, sugars and ginger in processor. Add butter and blend pulsing, until small clumps are formed.  

In a bowl, toss apples, sugar, lemon juice and Gewurztraminer. Put apple mixture in a 13-by-9-inch dish. Press to compact apples.

Sprinkle topping evenly over apples. Bake about 45 minutes.

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