Monday, May 28, 2007

Apple Crisp with Streusel Topping

My husband and I had a good friend over for dinner the other night. The goal was to make a very American meal so that our Korean friend could get a taste of what we eat here, and her favorite dish was the dessert, Apple Crisp. We served it warm with hand-whipped vanilla cream instead of ice cream, and it was delicious. Of course, we ate it so fast, I didn't have a chance to take a picture!! This is based on another recipe from my favorite cookbook, Heaven's Banquet. This recipe is for Jin Young, who is now back in Korea. We miss you!

Apple Crisp with Streusel Topping

Serves 6

5 1/2 cups thinly sliced and peeled apples
1/2 teaspoon ground cinnamon
1/2 cup raisins
1 tablespoon lemon juice

1 cup unbleached white flour
1/2 cup brown sugar
1/2 teaspoon salt
3/4 cup unsalted butter

Preheat oven to 375 degrees and butter a round 9-inch casserole dish. Mix all ingredients for the filling and spread evenly into the casserole dish. Combine all topping ingredients in a food processor and process until the mixture resembles course meal. Crumble the topping over the fruit. Bake until the topping is lightly browned and the apples are tender, about 45 minutes. Serve warm and top with vanilla ice cream or vanilla whipped cream.

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