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Every year when the weather starts to turn a little crisp, the local orchards are full of fruit. Apples of many different varieties are in season and every weekend they get packed with people picking apples for a number of different products. Sure, apple pie, or cider doughnuts are delicious, but there is something I love about the crumb topping on a juicy baked apple crisp. This recipe is adapted from one that I found in a cookbook by the renowned chef Larry Forgione, one of the most celebrated proponents of a true American cuisine. His New York restaurant was one of the first to celebrate different regional dishes and offer them on his menu. The topping uses old fashioned oats, a textural addition that I think works especially well.
Every year when the weather starts to turn a little crisp, the local orchards are full of fruit. Apples of many different varieties are in season and every weekend they get packed with people picking apples for a number of different products. Sure, apple pie, or cider doughnuts are delicious, but there is something I love about the crumb topping on a juicy baked apple crisp. This recipe is adapted from one that I found in a cookbook by the renowned chef Larry Forgione, one of the most celebrated proponents of a true American cuisine. His New York restaurant was one of the first to celebrate different regional dishes and offer them on his menu. The topping uses old fashioned oats, a textural addition that I think works especially well.
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