+
0 (0)

Category: Desserts

Windrose Farm apple crisp

Windrose Farm apple crisp
Mariah Tauger / Mariah Tauger

To get to Windrose Farm, travel a winding road through San Luis Obispo County, down a long lane buttressed by oak trees, a field dotted with sheep, and you’ll find an arrangement of farm buildings and a broad one-story house ... Read more

Total time: 1 hour, 15 minutes | Serves 8 to 10
Note: From Bill and Barbara Spencer of Windrose Farm
  • 9 to 10 Northern Spy or similar apples (3 to 3½ pounds)
  • 2 tablespoons honey
  • ¼ cup apple juice
  • 1 1/4 cups flour
  • 1 cup brown sugar
  • ½ cup chopped walnuts
  • ½ cup oats
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 2/3 cup butter

Step 1Heat the oven to 350 degrees. Grease a 2-quart casserole dish.

Step 2Peel the apples if desired, then core and thinly slice them. Place in the gratin dish and drizzle over the honey and apple juice.

Step 3In a separate bowl, whisk together the flour, sugar, walnuts, oats, cinnamon and nutmeg. Using a pastry cutter, knives or a fork, cut in the butter until it is reduced to pea-sized pieces in the mixture to form the crumble topping. Sprinkle the topping over the apples.

Step 4Place the crisp in the oven and bake until the apples are bubbling and the topping is golden-brown, about 1 hour. Cool slightly before serving.

Each of 10 servings:
Calories 404; Protein 4 grams; Carbohydrates 62 grams; Fiber 5 grams; Fat 17 grams; Saturated fat 8 grams; Cholesterol 33 mg; Sugar 39 grams; Sodium 10 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Lemony moons and stars
Bittersweet chocolate cake with hot fudge sauce and cioccolati perugini
Almond biscotti
Meyer lemon poundcake with citrus salad and brown butter sauce