Lucinda Scala Quinn’s Apple Crisps

As promised, here’s the recipe for the apple crisp that was baking in the oven last weekend! I got this recipe from this AMAZING BOOK called MAD Hungry: Feeding Men & Boys. I first had this faux apple pie at my cousin’s home – his wife Jackie is an amazing cook! I also had rice crispy bars and banana bread there and I was asking her for the recipe. She said she got all the recipes from ONE book! Whoa. I had to have this book. It was too heavy for me to bring to Jakarta but when I looked around in the English bookstores here (yes not all bookstores have English books) I couldn’t find it! GASP!

I couldn’t find the recipe online either so I tried out Jamie Oliver’s recipe but it was not the same. Click here to check out my attempt on Jamie Oliver’s Apple Crisp!

I was finally able to order MAD Hungry: Feeding Men & Boys from Times Bookstore (my other favorite bookstore aside from Aksara) and after about a month it arrived. Weeeeee! This book is basically a woman’s instruction guide on how to go about preparing simple but crazy yummy food for a pack of hungry men/boys. I may not have a pack of boys but with TD’s healthy appetite and good taste for food, this is the best weapon! Her tips are so useful and all her recipes are winners! How can it not be?

Lucinda is currently the Executive Director of Food and Entertaining for Martha Stewart Living (and has been for many years), has her own weekly food radio show and is a regular face in  and has been a regular on EveryDay Food on PBS (where She was a co-host), CBS’ Early Show, NBC’s Today Show and “The Martha Stewart Show”

This is one of the best recipe books I own (if not THE BEST) and I highly recommend it to anyone who wants to impress herself or her loved ones in the kitchen. Order it if necessary. It’s worth every cent!

Below are pictures of the baking process and the recipe courtesy of Artisan Books with permission from Lucinda Scala Quinn via her twitter. Enjoy the photos and yes it was as yummy as I remembered it!

FRUIT

• 2 tbsp fresh lemon juice
• 4 apples, 2 tart and 2 sweet (I use whatever apples I had)
• 2 tbsp granulated sugar
• 1/8 tsp ground cinnamon
• 1/4 cup all-purpose flour
• 2 tbsp cold unsalted butter

TOPPING

• 3/4 cup rolled oats (not instant/quick cook oatmeal)
• 1/2 cup brown sugar, light of dark
• 1/4 cup walnutts or pecans, coarsely chopped (sometimes I substitute with cashew/almons)
• 3 tbsp all-purpose flour
• 1/2 tsp course salt
• 6 tbsp cold unsalted butter, cut into small pieces (I use salted so I remove the course salt above)

OPTIONAL TOPPIN ADD-INS

• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp freshly ground black pepper
• Pinch of nutmeg
• Pinch of ground cloves

1. Preheat oven to 400 degrees Fahrenheit. Position rack in center of the oven
2. To prepare the fruit, place the lemon juice in a large bowl. Peel, core, and cut the apples into 1/2-inch wedges, tossing the pieces in the lemon juice as they are cut, to prevent browning.
3. To the  apples, add the granulated sugar, cinnamon, and flour.  Toss to combine and pour into a buttered  8×8-inch square or oval baking pan (I use round). Scagtter the butter on top
4. Make the topping in the same bowl. Combine the oats, brown sugar, nuts, flour, salt, and optional spices. Cut in the butter using ta pastry blender, a fork or two knives. Sprinkle the toppping evenly over the fruit and bake on the center rack for 40-45 minutes, until the topping is dark golden and the apples are bubbling. Cool slightly on a wire cooling rack. Scoop out with a large spoon to serve in bowls,*

*FRUIT AND TOPPING VARIATIONS

The rule of thumb is 3 parts fruit to 1 part topping to create a good texture. The topping is dry to absorb the juices. Fora apear version, use 4 or 5 peeled Bosc pears. Switch lemon juice for lime, omit the cinnamon, and double the ginger in the topping. For peaches or nectarines, peel and slice 6 pieces of fruit, and toss in orange juice instead of lemon. Add 2 tsp of orange zest to the topping and increase the flour to 1/4 cup.

Dark golden brown toppings are perfectly caramelized and crispy! Wish we had some vanilla ice cream!

Again thank you to the brilliant Lucinda Scala Quinn and Artisan Books for allowing me to share this recipe! I may not have a battalion of boys but this book has definitely helped me satisfy my husbands mad hunger so many times. In fact many of our favorite dishes are from MAD HUNGRY (i.e. the bacon, egg, and cheese sandwich, Newy York City deli style – so simple but SO good!!!)

MAD HUNGRY: FEEDING MEN AND BOYS (Recipes, strategies, and survival techniques)

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