Brown Sugar-Apple Crisp with Vanilla Ice Cream
Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Like many girls in the South, my interest in cooking came from being a member of the 4-H club."
Adding fresh lemon juice and grated lemon peel to the filling enhances the flavor of the apples.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
American
Dessert
Bake
Quick & Easy
Apple
Fall
Bon Appétit
Atlanta
Georgia
Kidney Friendly
Vegetarian
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 cup all purpose flour
- 1 large egg yolk
- vanilla ice cream
- 1 teaspoon grated lemon peel
- 8 large golden delicious apples (about 3 1/2 pounds), peeled, cored, halved, thinly sliced
- 3/4 cup (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
- Carbohydrate 57 g(19%)
- Cholesterol 54 mg(18%)
- Fat 13 g(19%)
- Fiber 5 g(20%)
- Protein 3 g(5%)
- Saturated Fat 8 g(38%)
- Sodium 170 mg(7%)
- Calories 347
Preparation Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Toss apples, 1/4 cup sugar, lemon juice, and lemon peel in prepared dish. Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl. Add butter and egg yolk and rub in with fingertips until mixture forms moist clumps. Sprinkle topping over apples. Bake until apples are tender and topping is golden and crisp, about 28 minutes. Cool 20 minutes. Serve crisp warm with vanilla ice cream.
