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Betsy's Apple Crisp with Brandy Soaked Currants

Created by ForeverMama on September 18, 2024

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)

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.