Apple Crisp with Toasted Pecans and Coriander
from Sunday Dinner by Barbara Scott-Goodman (Chronicle Books, 1999)

Serves 6

Apple crisp ia a singularly American dessert (although its roots are tangled with those of English fruit desserts). More humble than a pie and far easier to make, crisps have all the warm, sweet goodness of the homiest of baked fruit desserts. The dash of ground coriander is a surprise in this version, adding a hint of sophistication to the crisp.

Filling:
  • 6 tart green apples, such as Granny Smith, peeled, cored, and coarsely chopped
  • (approximately 2 pounds)
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 1/4 cup whole pecans, lightly toasted (see Note)
  • 2 tablespoons apple cider
Topping:
  • 1/2 cup unbleached flour
  • 1/2 cup sugar
  • 4 tablespoons (1/2 stick) unsalted butter, chilled and cut into pieces
Ice cream or whipped cream, optional

1. Preheat the oven to 350¡F.

2. To prepare the filling, in a large bowl, combine the apples, sugar, lemon juice, cinnamon, coriander, cloves and pecans and toss to mix. Transfer to a 12-by-8-by-2-inch baking dish and sprinkle the cider over the fruit.

3. To prepare the topping, combine the flour and sugar in a bowl and whisk together. Using your fingers or a pastry blender, cut the butter into the flour mixture, working it until the mixture is crumbly. Sprinkle evenly over the fruit and bake for 40 to 50 minutes until the topping is lightly browned and the fruit is bubbling. Serve warm, topped with ice cream or whipped cream, if desired.

Note: To toast the pecans, spread them on a baking sheet and toast them in a preheated 350¡F. oven or toaster oven for about 5 minutes until golden brown and fragrant. Shake the pan once or twice for even toasting. Slide the nuts off the baking sheet as soon as they reach the desired color to halt the cooking and let them cool.

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