Apple Crisp with Orange
Ingredients:
For the topping:
- 1/2 cup (65 grams) unbleached all-purpose flour
- 1/2 cup (45 grams) rolled oats
- 1 cup (85 grams) coarsely chopped walnut pieces
- 1/2 cup (100 grams) sugar
- 5 tablespoons (70 grams) unsalted butter, melted
- 1/8 teaspoon salt
For the filling:
- Grated zest and juice of 1 orange
- 1/4 cup (70 grams) dried apricots, coarsely chopped
- 1/2 to 1/4 cups (50 to 100 grams) sugar, depending on the tartness of the apples
- 1 teaspoon ground cinnamon
- 6 medium crisp, flavorful apples with a decent balance of sweetness and acidity
Directions:
Position a rack in the lower third of the oven and preheat the oven to 350° F (176° C).
To make the topping:
Combine all of the ingredients in a bowl and mix well. Set aside.
To make the filling:
Combine the orange zest, juice, and chopped apricots in a small bowl. Let the apricots soften while you prepare the apples.
Mix the sugar and cinnamon in a large bowl. Quarter and core the apples. Cut each quarter into 3 to 4 chunks. Toss the apples with the sugar and cinnamon. Stir in the apricots and juice.
Scrape the mixture into a 2-quart baking dish about 2 inches deep and spread it evenly. Distribute the crumbly topping evenly over the apples.
Bake for 1 1/4 to 1 1/2 hours until the crisp is well browned on top and the juices are bubbling and thickened when you tilt the dish. (If your apples were a bit dry, you may not see any juices towards the end of the baking time; if so, the well-browned topping is your cue to doneness.) Serve warm or cold.
from: https://food52.com/recipes/32068-bea-s-no-peel-apple-crisp