As a general rule, I avoid the kitchen. I can’t stand cooking. Really, I can’t. But even I felt the tiniest quiver of excitement when we got the CFDA’s American Fashion Cookbook at work. After a few of my fellow writers borrowed and returned it with glowing reviews, I was determined to give at least one of the recipes a whack. I settled on designer Cynthia Steffe’s Apple Crisp. Fruit crisps are my favorite thing in the world, and it was — dare I say — kind of fun learning how to make crisp from scratch.
(OK, it was fun. But let’s just keep that between you and me!)
Cynthia Steffe’s Apple Crisp
From the American Fashion Cookbook
- 8 large Granny Smith apples, peeled, cored and sliced
- 2 tablespoons fresh lemon juice
- 1 cup unbleached all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into pieces
- 1/2 cup coconut
- 1/2 cup Panko breadcrumbs
- 1/2 cup old-fashioned oats
- 9″ × 12″ baking dish
- Preheat oven to 350°F. Grease the baking dish.
- Place a layer of apple slices in the pan and sprinkle with some of the lemon juice. Repeat the layers until all the apples are in the pan. Lightly press down on the apples to even them out.
- Mix the flour, sugar, cinnamon, and salt in a food processor fitted with a steel blade. Add the butter and process, using repeated pulses, until the mixture resembles coarse meal.
- Transfer to a bowl and toss together with coconut, Panko breadcrumbs and oats.
- Press the crumb mixture evenly over the apples, making sure the edges are well sealed.
- Bake at 350°F until the top is golden brown and the apples are tender, approximately 1 hour.
- Serve warm with ice cream.