My Aunt’s Baked Apple Crisp with Dried Fruit and Pecans
Here is something for dessert that is not going to do your diet any good. In fact you might as well toss away the scale because your going to want to make this a lot.
This is not my recipe. This recipe is at least 60 years old and I would bet its much older. I learned this from a Great Aunt who was quite the baker in her old age. She passed away more then 50 years ago but as a child she would let me help her make this and I have remembered this recipe all these years. I really love this dessert and I hope you do as well.
4 large Apples
1 cup Assorted Dried Fruit (Your choice of fruit.)
2 cups Sugar
1 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
2 tsp. Ground Cloves
2 tbs. Kosher Brandy
1 tbs. All Purpose Flour
Vegetable Oil Cooking Spray
2 cups All Purpose Flour
2 cups firmly packed Brown Sugar
1 tsp. Vanilla Extract
1 tbs. Kosher Brandy
4 tbs. Butter, softened
2 cups Pecans
1 tsp. Confectioners Sugar
Vanilla or Cinnamon Ice Cream (optional)
1 Pie Crust (See the recipe in this blog.)
Preheat the oven to 350 degrees F.
Peel and core the apples. Cut the apples in half on the cutting board. With cut side down, slice the apples into wedges. Place in a medium bowl. Add the dried fruit, sugar, brandy, cinnamon, nutmeg, cloves, and 1 tablespoon of flour. Stir with spoon.
Place the apple mixture in the pie crust. In another bowl, mix together 2 cups of flour, the brown sugar, the brandy, and vanilla extract. Cut the butter into the mixture with the pastry blender until the mixture looks like small peas. Sprinkle the flour mixture evenly over the apples until all of the apples are covered. Sprinkle pecans on the top of the flour mixture.
Bake the crisp for 1 hour until the topping is golden brown and the apples are bubbly. Remove the pan from the oven. Cool on a rack for 20 minutes.
Sprinkle with confectioners’ sugar when cooled slightly. Serve the crisp with vanilla ice cream if you like.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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