A wonderful dessert from Bon Appetit, May 3, 1993, Favorite Restaurant Recipes Edition.The Huggery Restaurant in the Deer Valley Resort in Park City, Utah, serves this tasty fruit crisp.
12 Servings
TOPPING
2 cups all purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
FRUIT
5 pounds Golden Delicious apples, peeled, cored, thinly sliced*
1 1/2 cups fresh blackberries or frozen, thawed, drained
1 cup sugar
1/4 cup all purpose flour
For topping: Mix flour, sugar and salt in food processor. Add butter and blend in using on/off turns until mixture resembles coarse crumbs. (Can be prepared 1 day ahead, Cover and chill.)
For Fruit: Preheat oven to 350 degrees F. Butter 9x13-inch baking dish. Toss apples, blackberries,
sugar and flour in large bowl. Transfer mixture to prepared dish, mounding slightly.
Crumble topping over fruit. Bake until fruit bubbles and topping is golden brown, about 1 hour. Cool at least 15 minutes. Scoop into bowls and serve.
*I use an apple peeler purchased from L.L. Bean. Apple Peeling Gizmo! And yes, that is the name! It is indispensable and makes the job so easy.
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| Half the Sugar bowl |
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