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Apple Crisp with Brandy-Soaked Currants
For the apples in this recipe, we recommend Golden Delicious, Galas, Jonagolds, or any other varietywith a high water content (or a combination of varieties), to create an aromatic filling. This recipe callsfor soaking dried currants in apple brandy. The longer the currants steep, the more the flavor will beenhanced, so plan accordingly. Our favorite apple brandy, also called
eau de vie,
is made by SteveMcCarthy’s Clear Creek Distillery (see the Sources section) using Golden Delicious apples grown onthe northeast slope of Mt. Hood, just seventy miles east of Portland. The brandy is excellent for bothsweet and savory recipes. —CoryBaking time: 50 minutes
  ⁄  
Serves 6 to 8
1
  ⁄  
2
cup (2
1
  ⁄  
2
ounces) dried currants
1
  ⁄  
4
cup apple brandy1 tablespoon unsalted butter,at room temperature, for pan
Crisp Topping 
3
  ⁄  
4
cup packed (5
3
  ⁄  
4
ounces)brown sugar1
1
  ⁄  
4
cups (6
1
  ⁄  
4
ounces) all-purpose flour
1
  ⁄  
2
teaspoon fine sea salt1 teaspoon ground cinnamon
1
  ⁄  
2
cup (4 ounces) unsalted butter, melted
Fruit Filling 
8 large apples, peeled, cored, and sliced
1
  ⁄  
2
inchthick (3 pounds prepped)
1
  ⁄  
4
cup (1
3
  ⁄  
4
ounces) granulated sugar2 tablespoons all-purpose flourHeavy cream, for serving (optional)Soak the currants in the brandy for at least 2hours and up to 24 hours.Preheat the oven to 375°F. Butter a 9-inchsquare baking pan.To make the crisp topping, mix the brownsugar, flour, salt, and cinnamon together in abowl. Stir in the butter, then press the toppingtogether with your hands to form a few smallclumps. Put the topping in the freezer whileyou make the filling.To make the fruit filling, toss the apples, sugar,and flour together in a bowl until evenlycombined, then transfer to the prepared pan.Scatter the currants and any residual brandyover the apples, then sprinkle the crisp toppingevenly over the fruit.Bake for 50 minutes, or until the crisp isgolden and the filling is bubbling up throughthe topping. Cool for 20 minutes beforeserving with a drizzle of heavy cream.Storage: This crisp is best served the day it ismade, but any leftovers can be wrapped inplastic wrap and kept at room temperature for2 to 3 days.
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Jane_fashion

Thanks. this is great! I will tryit out. and another question: really the KFC? http://www.uchoice.us

reply10 / 30 / 2009
Puwork Utara

May in sometimes later,youare able to dig out the secret of KFC original recipes and upload them. Thnaks.

reply10 / 30 / 2009
martfic

Thanks for sharing. Do you have any pudding recipe? Steve Bill, http://www.namestatic.com

reply10 / 30 / 2009
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