Recipe courtesy of Lauri London Freedman and Douglas Freedman, cofounders of Radicle Apple orchard.
“This is our adaptation of an apple crisp that both Lauri’s grandmother, Lucille, and Doug’s grandmother, Maggie, used to make. They would use more sugar than we do, but we think the fresh apples and crisp cornflakes make for a sweet/tart/crunch that is perfect with less. The hard sauce is way too sweet for Lauri who goes for unsweetened whipped cream with a dash of vanilla or a scoop of ginger ice cream, but Doug can’t get enough of it.”
Yield: 6 to 8 servings
For the Hard Sauce
- 12 tablespoons unsalted butter, softened
- 1¼ cups confectioners’ sugar
- Pinch of grated nutmeg
Beat all ingredients in a medium bowl until fluffy. Serve on warm apple crisp, if desired.
For the Apple Crisp
- 6 cups peeled, cored, sliced apples (2 to 3 pounds)
- ½ teaspoon cinnamon, or more to taste
- 2 tablespoons sugar, plus 2 tablespoons
- 5 tablespoons butter, plus more for greasing the pan
- 1 cup cornflakes
- ½ cup chopped walnuts or pecans
Step 1
Heat oven to 375 degrees. Toss fruit with half the cinnamon and 2 tablespoons sugar in a medium bowl, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
Step 2
Soften butter slightly. Toss cornflakes together with remaining ¼ teaspoon cinnamon and 2 tablespoons sugar in the bowl and work butter and nuts in with fingertips, a pastry blender, or a fork.
Step 3
Spread topping over apples, and bake about 40 minutes, until topping is browned and apples are tender. Serve hot, warm or at room temperature.
This recipe comes to us from Velma, an NEK grandmother who's been cooking and caring for her community for over four decades. Read more about Velma in our most recent newsletter, but for now, try out the slaw, it's delicious!
