From the 2012 Gravenstein Apple Fair cooking demonstrations. Carol Kozlowski-Every always kicks of the chef demos with a wonderful family recipe and this year was no exception.
Gravenstein Apple Strudel Crisp
Carol Kozlowski-Every, Kozlowski Farms
Makes 1 casserole-sized crisp
Strudel Filling
6 large Gravenstein Apples, peeled and sliced
1 lemon, zested and juiced
3/4 cup sugar
1/3 cup Kozlowski Farms Apple Juice
1 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup raisins
1 cup walnuts or pecans, coarsely chopped
1/4 cup flour
Crisp Topping
1 cup flour
1 cup oats
1/2 cup sugar
1/2 cup brown sugar
1/2 cup walnuts or pecans, finely chopped
1/2 teaspoon salt
1/2 lb. (2 sticks) butter, cold and cut into small cubes
Preheat oven to 375°F. Butter a 9”x14”x2” oval baking dish or a 10-inch pie plate.
In a large bowl, peel, core, and slice apples in large wedges, tossing with lemon juice and the lemon zest while slicing.
Toss the apples with the flour until apples are completely coated. Add remaining filling ingredients and blend well. Fill the baking dish or pie plate with the apple strudel mixture. Set aside.
In a food processor, add all crisp topping ingredients together. Pulse topping ingredients until crumbly and the butter is the size of peas. Distribute crisp topping over the strudel filling mixture. Place dish or pie plate on a sheet pan and for bake 1 hour until top is brown and apples are bubbly. Best served warm.
