rustic fruit desserts - apple crisp with brandy soaked currants recipe
DESCRIPTION
An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter’s day. Simple, scrumptious, cherished–these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In Rustic Fruit Desserts, each season’s bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award—winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies.TRANSCRIPT
Apple Crisp with Brandy-Soaked Currants For the apples in this recipe, we recommend Golden Delicious, Galas, Jonagolds, or any other variety with a high water content (or a combination of varieties), to create an aromatic filling. This recipe calls for soaking dried currants in apple brandy. The longer the currants steep, the more the flavor will be enhanced, so plan accordingly. Our favorite apple brandy, also called eau de vie, is made by Steve McCarthy’s Clear Creek Distillery (see the Sources section) using Golden Delicious apples grown on the northeast slope of Mt. Hood, just seventy miles east of Portland. The brandy is excellent for both sweet and savory recipes. —Cory
Baking time: 50 minutes ⁄ Serves 6 to 8
1⁄2 cup (21⁄2 ounces) dried currants 1⁄4 cup apple brandy 1 tablespoon unsalted butter, at room temperature, for pan
Crisp Topping 3⁄4 cup packed (53⁄4 ounces) brown sugar 11⁄4 cups (61⁄4 ounces) all-purpose flour 1⁄2 teaspoon fine sea salt 1 teaspoon ground cinnamon 1⁄2 cup (4 ounces) unsalted butter, melted
Fruit Filling 8 large apples, peeled, cored, and sliced 1⁄2 inch thick (3 pounds prepped) 1⁄4 cup (13⁄4 ounces) granulated sugar 2 tablespoons all-purpose flour
Heavy cream, for serving (optional)
Soak the currants in the brandy for at least 2 hours and up to 24 hours.
Preheat the oven to 375°F. Butter a 9-inch square baking pan.
To make the crisp topping, mix the brown sugar, flour, salt, and cinnamon together in a bowl. Stir in the butter, then press the topping together with your hands to form a few small clumps. Put the topping in the freezer while you make the filling.
To make the fruit filling, 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.
Bake for 50 minutes, or until the crisp is golden and the filling is bubbling up through the topping. Cool for 20 minutes before serving with a drizzle of heavy cream.
Storage: This crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days.
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