Basque Apple Cinnamon Mint Crisp
October 27, 2012
"Refreshing Healthy Apple Crisp! This was delightfully different than anything I've made before. The cinnamon and mint combine to make a hot cinnamon candy flavor. I think orange juice and zest would go perfectly with it, but haven't tried it yet. Adapted from "Basque Cooking and Lore" by Darcy Williamson. The topping forms a crunchy solid crust that you have to crack through. This is very dry as is which is improved with ice cream, but I'm adding the options of adding some juice and zest if you like. "
- Serving Size: 1 (218.6 g)
- Calories 520.3
- Total Fat - 3.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 34.7 mg
- Sodium - 19.7 mg
- Total Carbohydrate - 116.8 g
- Dietary Fiber - 3 g
- Sugars - 33.7 g
- Protein - 6.6 g
- Calcium - 68.2 mg
- Iron - 3.1 mg
- Vitamin C - 61.3 mg
- Thiamin - 0.4 mg
Preheat oven to 350F. Butter sides and bottom of an 8-inch baking dish. I used a ceramic tart dish.
In a small bowl, whisk together: sugar, flour, and baking powder.
Make a well in the center and drop in the egg. Mix together with 2 knives or a pastry cutter until the flour has absorbed the egg.
Stir together mint and cinnamon. Add apples and toss until the apples are well coated.
Optional: to add some juice and zest to the apple mixture and toss.
Arrange apple slices in buttered baking dish.
Scatter flour mixture over the top of the apples, pressing gently into a smooth layer to cover apples completely.
Bake for 45-60 minutes.
Serve at room temperature with ice cream or whipped cream.
Tips & Variations
No special items needed.