The holidays are on the horizon and with the harvest’s bounty growing in its abundance, it’s time to start planning a dessert selection to please your party, whether it’s a Tuesday night duo or a weekend production. In preparation, food and beverage writer Margo Greenman was generous enough to share her quick and easy recipe for Hard Apple Cider Crisp. Taken up a dram, this crisp is made even better when infused with Orondo, Wash.,’s Orondo Cider Works’ Hard Cider. Lots of apples and handcrafted cider make this a truly harvest-inspired dessert.
Hard Apple Cider Crisp
Recipe by Margo Greenman
For the filling:
4 apples (Margo recommends Fujis) peeled, cored and cut into wedges about ¼-½ inch in width.
⅓ cup granulated sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
½ cup hard apple cider like Orondo Cider Works’ Hard Cider
For the topping:
1 cup flour
¼ cup granulated sugar
½ cup light brown sugar, packed
½ teaspoon salt
½ cup oatmeal
1 stick of cold butter cut into ½ inch cubes
Preheat oven to 350 degrees. In a mixing bowl combine apples, sugar, spices and cider. Combine well and spread across an 8×8 inch baking pan.
In another bowl, combine flour, sugars, salt and oatmeal. Using a pastry cutter (or a fork), cut in butter to dry ingredients. Once well incorporated, spread topping across apple mixture.
Bake until top is slightly golden and filling is bubbling, about 45 minutes. Let the crisp cool slightly before serving, and feel free to pair with a generous scoop of French vanilla ice cream.