Tartine has become my bread bible. But when going through their book, I came across this really interesting apple crisp recipe. Usually, my apple crisp has a light, crumbly sort of topping. This one has almost a batter on top of the apples which crisps up and tastes so amazing.
Tartine’s Apple Crisp
(Recipe from Tartine)
3 lbs assorted apples
1 1/4 cups sugar
3 tbsp lemon juice
Zest of one lemon
1 cup cold butter, plus a bit more for greasing the baking dish
1 1/4 cup all-purpose flour
1/4 tsp salt
1 tbsp ground cinnamon
1 tsp turbinado sugar (optional) (I left it out)
Preheat the oven to 180 deg C.
Butter a 9″x13″ baking dish.
Peel and slice the apples. Combine the apples with 1/4 cup sugar, lemon juice, zest and 1/8 tsp salt. Mix well. Transfer the apples to the baking dish and spread evenly in a layer.
Using an electric mixer with a whisk, cream together the butter and remaining 1 cup of sugar. Beat until smooth. Add the cinnamon, flour and remaining salt and mix until it becomes a smooth dough.
Scoop out parts of the dough and flatten into discs and place on top of the apples. Try to cover the entire surface of the apples, but small gaps are fine, allowing the steam to escape. Sprinkle the turbinado sugar on top, if using.
Bake until crisp and brown, about 1 hour. Cover with aluminum foil if the topping is getting burnt.
Serve warm with icecream.