Post Hurricane Sandy Comfort
Apple-Blueberry Crisp with Pecan Crunch Topping
1/2 C all purpose flour
1/2 C firmly packed light brown sugar
1 t ground cinnamon
1/8 t salt
6 T (3/4 stick) chilled unsalted butter, cut into 1/2 inch cubes
1/2 C pecan halves (I used walnuts)
2 1/2 lbs cooking apples (6,7 medium) peeled, cored and thinly sliced (I added more)
1 T fresh lemon juice (I used lime juice)
2 T all-purpose flour
1/2 C granulated sugar (I omitted)
3 T Applejack Brandy
3 T unsalted butter, cut into 1/4 inch cubes
1 1/2 C fresh Blueberries (or raspberries if you dare)
To make the Pecan Topping:
1. Place the flour, brown sugar, cinnamon and salt in a large bowl, mix well. Add butter bits and mix until it resembles course meal. Add pecans.
2. Preheat the oven to 350 degrees, butter the bottom and sides of a 9x13 baking dish.
To make the Fruit Filling:
1. In a large bowl toss the apple slices with the lemon juice. Add the granulated sugar, if using, flour and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the blueberries. Evenly spread the apple mixture in the baking dish. Sprinkle the pecan topping evenly over the fruit.
2. Bake the crisp for 40 minutes, or until bubbling and the top is browned.
Serve warm with vanilla ice cream, frozen yogurt or whipped cream.
from Diner Desserts, by Tish Boyle