Prep time: 25 minutes
Oven time: 35-40 minutes
ANGOSTURA® aromatic bitters adds richness and depth to the crispy topping of this traditional sweet-tart autumn dessert.
6 Tbsp. butter, melted
1 Tbsp. ANGOSTURA® aromatic bitters
3/4 cup flour
3/4 cup rolled oats
1/2 cup packed dark brown sugar
5 baking apples,* unpeeled
1 Tbsp. brown sugar
Makes one 9-inch apple crisp (8 servings)
For topping, stir together butter and ANGOSTURA® aromatic bitters . In a medium bowl stir flour, oats and brown sugar. Drizzle butter over flour mixture as evenly as possible and stir well. Refrigerate 30-60 minutes. When ready to assemble crisp, remove topping from refrigerator and crumble with your fingers.
Preheat oven to 350°F. Core apples; quarter and slice about 1/4” thick. You should have 5 cups apples, about 1-1/3 lb. total. In a 9-inch deep dish pie plate or square baking dish, toss together apples and a generous sprinkle of cinnamon. Sprinkle with 1 tablespoon. brown sugar and toss again. Scatter topping over apples. Bake 35 minutes. Let cool 1 hour, then spoon onto plates or bowls. Top with a scoop of vanilla ice cream, if desired.
Recipe by Rita Held
Rita Held Kitchen Notes:
* Baking apples: granny smith, honey crisp, pink lady
Nutrition per serving (8) without ice cream: 281.7 calories, 10.1 g fat (5.9 g sat fat), 22.9 mg cholesterol, 4.1 g protein, 45.1 g carbohydrate, 81.7 mg sodium, 3.7 g fiber
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