This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is an easy twist on an apple crumble for when you want something a little different – a “streamlined apple crisp” as the Wall Street Journal calls it…
Instead of mixing apples with a bit of sugar then topping them with an oat-crisp, here, Dorie pours a simple custard over the apples and tops it with a streusel topping before baking (flour, sugar, butter, vanilla, salt). She says it’s like a crustless pie in her headnote so I imagined that it would be kind of like the custardy squares – able to be sliced and served.
When I took this out of the oven, I knew immediately that I wouldn’t be able to slice and serve this (the custard is on the skimpy side – there’s only 1/2 cup liquid, 1 egg and 1 egg yolk for 1 1/2 pounds apples) but no matter – it was absolutely delicious served with a scoop of vanilla ice cream. (In fact, Dorie saw my picture on Instagram and confirmed that there is not meant to be much custard at all).
Dorie says that this is best the day you make it but I ended up eating my portion a couple of days later – reheated in the microwave it was actually perfect (and the apples were even more cooked – the apples I used did not break down as much as the Golden Delicious, Fuji or Gala apples she suggests…).
I’ll definitely be making this again – though I might use a bit more custard 😉 Love the idea of slice-able apple custard crisp!
Get the recipe for Dorie Greenspan’s Apple Custard Crisp on page 276 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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