Apple Crisp Recipe from Good Eats

I have a Season Pass in my TiVo for Good Eats — a cooking show on Food Network. Oftentimes, the show’s theme may be obscure and I won’t end up watching it — and I thought that the Apple Family Values episode (yeah, just apple recipes) may have been one of those.

I somewhat expected an apple pie recipe in there somewhere, but Alton didn’t go for that. Instead, there were recipes such as Waldorf Salad and Apple Sauce (neither of which were particularly useful to me since I have no plans to make those). However, the Apple Crisp recipe (which he calls “Baker, Baker” on the site) caught my eye. Not only does it look delicious, but it seems fairly foolproof as well :).

Other than the ingredients for the streusel topping, there’s no measuring in the recipe. Mostly, it’s a matter of cutting a hole in the apple, filling most of it with honey, then adding the topping. In short:

• Cut tops off apples with a knife using a diagonal cut towards the center of the apple
• Use a melon baller to remove the seeds and form a shaft down the apple
• Fill the shaft with honey, but leave room where the cone-top used to be
• Add the streusel mixture to the top of the apple until overflowing
• Bake

The recipe looked rather easy and Mike and I were tempted to try it that evening (alas, we had no oats). However, as I looked through the cupboard yesterday, I noticed that Mike had picked up some oats; so, perhaps we’ll be able to make some in the next few days.

Baker, Baker

Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Apple Family Values

Ingredients:

• 3/4 cup oats
• 3/4 cup flour
• 2/3 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch kosher salt
• 1 stick cold unsalted butter, diced
• 4 Braeburn apples (Fuji will substitute)
• 4 teaspoons honey [You don’t really need to measure this]

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350° on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.