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Betsy's Apple Crisp with Brandy Soaked Currants

Here's how you make Betsy's Apple Crisp with Brandy Soaked Currants
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  • Servings: 6-8
  • Prep: 15m
  • Cook: 50m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • FOR THE CURRANTS:
  • 2 1/2 ounces currants, dried (in a pinch, raisins can be substituted) (1/2 cup)
  • 1/4 cup apple brandy (apricot brandy works well too)
  • NOTE: The longer the currants soak in the brandy, the more the flavor will be enhanced, so plan accordingly.
  • FOR THE CRISP TOPPING:
  • 5 3/4 ounces brown sugar, packed (3/4 cup)
  • 6 1/4 ounces all-purpose flour (1 1/4 cups)
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 2 - 3 teaspoons vanilla extract
  • 4 ounces butter, melted (1/2 cup)
  • FOR THE FRUIT FILLING:
  • 8 large apples, peeled, cored, and sliced 1/2-inch thick (3 pounds prepped). Apple preferred: Golden Delicious, Galas, Jonagolds, or any other variety with a high water content (combination of varieties works best)
  • 1 3/4 ounces granulated sugar (1/4 cup)
  • 2 tablespoons all-purpose flour
  • Heavy cream, for serving (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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