Home » Cinnamon Apple and Raisin Crisp
Recipe
Cinnamon Apple and Raisin Crisp
by: Chef Hubert Keller
Bake the apples! Bake the pie! It's easier than pie!
- Details
- INGREDIENTS
- 3 lb. Granny Smith or Golden Delicious apples
- 2 tbsp. California raisins
- 1 tbsp. lemon juice
- 1 tbsp. melted unsalted butter
- 5 tbsp. granulated sugar
- 1 tbsp. rum
- 1/2 c. all purpose flour
- 1/4 c. granulated sugar
- 1/2 tsp. ground cinnamon
- 5 tbsp. (2.5 ounces) chilled, unsalted butter, cut into 2-inch pieces
- 8 sheets phyllo dough
- 1-1/2 tsp. melted unsalted butter
- PROCEDURE
- Peel, quarter and core apples. Cut quarters into 1/8-inch thick slices. In a bowl, toss with California raisins and lemon juice. Film a large frying pan with 1 tablespoon of butter over high heat; sauté apple-raisin mixture for about 10 minutes. Stir frequently. Halfway through, sprinkle with sugar and add rum. Keep sautéing until they are perfectly tender and deliciously flavored. Transfer to a platter and let cool.
- Combine flour, sugar, cinnamon and chilled butter in food processor with several on-off pulses, until mixture comes together. Refrigerate for 15 minutes. Then work that mixture through large holes of a cheese grater over a baking sheet lined with parchment paper. While mixture is dropping, move grater to cover baking sheet all over with those little dumplings. Refrigerate for 10 to 15 minutes.
- Preheat oven to 375°F. Brush the phyllo sheets, one at a time, generously with melted butter and lay in a 9-inch buttered pie pan, letting excess dough hang over edge. Arrange sautéed apples in one layer. Fold excess dough over filling. Sprinkle with prepared cinnamon crisp. Bake at 375°F for 20 to 25 minutes. Topping will have browned lightly and phyllo will have turned into a golden color.
- Nutrition Information (per serving)
-
Calories 410(29% from fat); Total Fat 14g (sat 8g, mono 4g, poly 0.5g); Cholesterol 35mg; Protein 4g; Carbohydrates 71g; Fiber 5g; Iron 2mg; Sodium 125mg; Calcium 24mg
