Apple Crisp with Streusel Topping

Recipe courtesy Jerry Truxell and Mike Marcellina

3 pounds streusel topping, recipe follows
48 Granny Smith apples (113-count size)
12 ounces unsalted butter
2 quarts (64 ounces) granulated sugar
3/4 teaspoon ground nutmeg
3 teaspoons ground cinnamon
3/4 teaspoons ground ginger
1 1/2 cups all-purpose flour
3 teaspoons pure vanilla extract
1 1/2 cups seedless raisins

Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.

Streusel Topping:
1 1/4 pounds granulated sugar
1 pound all-purpose flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
12 ounces unsalted butter
1/2-ounce pecan pieces

Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

Yield: approximately 60 servings
Prep Time: 3 hours
Cook Time: 40 minutes




Episode #: BF1B01