Betsy's Apple Crisp with Brandy Soaked Currants
Recipe: #43668
September 18, 2024
Categories: Desserts, Apple, New England Thanksgiving, Oven Bake, Butter/Margarine, more
"Perfect desert using those crisp Autumn apples."
Original is 6-8 servings
Ingredients
- FOR THE CURRANTS:
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- NOTE: The longer the currants soak in the brandy, the more the flavor will be enhanced, so plan accordingly.
- FOR THE CRISP TOPPING:
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- FOR THE FRUIT FILLING:
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Nutritional
- Serving Size: 1 (327 g)
- Calories 411.2
- Total Fat - 15.7 g
- Saturated Fat - 9.8 g
- Cholesterol - 40.7 mg
- Sodium - 207 mg
- Total Carbohydrate - 65.5 g
- Dietary Fiber - 2.1 g
- Sugars - 42.1 g
- Protein - 3.7 g
- Calcium - 35.5 mg
- Iron - 0.8 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
PLAN AHEAD: Soak the currants (or raisins) in the brandy for at least 2 hours and up to 24 hours.
WHEN READY TO BAKE:
Step 2
Preheat the oven to 375 degrees F. Butter a 9-inch square baking pan.
TO MAKE THE CRISP TOPPING:
Step 3
Mix the brown sugar, flour, salt, and cinnamon together in a bowl. Stir in the vanilla extract and butter, then press the topping together with your hands to form a few small clumps. Place the topping in the freezer while you make the filling.
TO MAKE THE FRUIT FILLING:
Step 4
Toss the apples, sugar, and flour together in a bowl until evenly combined, then transfer to the prepared pan. Scatter the currants and any residual brandy over the apples, then sprinkle the crisp topping evenly over the fruit.
Step 5
Bake for 50 minutes, or until the crisp is golden and the filling is bubbling up through the topping. Cool for 15 minutes before serving with a drizzle of heavy cream, if desired.
Tips
No special items needed.
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