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 Apple Crisp with Brandy-Soaked Currants
For the apples in this recipe, we recommend Golden Delicious, Galas, Jonagolds, or any other variety
with a high water content (or a combination of varieties), to create an aromatic filling. This recipe calls
for soaking dried currants in apple brandy. The longer the currants steep, the more the flavor will be
enhanced, so plan accordingly. Our favorite apple brandy, also called eau de vie, is made by Steve
McCarthy’s Clear Creek Distillery (see the Sources section) using Golden Delicious apples grown on
the northeast slope of Mt. Hood, just seventy miles east of Portland. The brandy is excellent for both
sweet and savory recipes. —Cory

Baking time: 50 minutes ⁄ Serves 6 to 8

1
⁄ 2 cup (21⁄ 2 ounces) dried currants Soak the currants in the brandy for at least 2
1
⁄ 4 cup apple brandy hours and up to 24 hours.
1 tablespoon unsalted butter,
Preheat the oven to 375°F. Butter a 9-inch
at room temperature, for pan
square baking pan.
Crisp Topping
To make the crisp topping, mix the brown
3
⁄ 4 cup packed (53⁄ 4 ounces)
sugar, flour, salt, and cinnamon together in a
brown sugar
bowl. Stir in the butter, then press the topping
11⁄ 4 cups (61⁄ 4 ounces) all-purpose flour
together with your hands to form a few small
1
⁄ 2 teaspoon fine sea salt
clumps. Put the topping in the freezer while
1 teaspoon ground cinnamon
you make the filling.
1
⁄ 2 cup (4 ounces) unsalted butter, melted
To make the fruit filling, toss the apples, sugar,
Fruit Filling
and flour together in a bowl until evenly
8 large apples, peeled, cored, and sliced 1⁄ 2 inch
combined, then transfer to the prepared pan.
thick (3 pounds prepped)
1
⁄ 4 cup (13⁄ 4 ounces) granulated sugar Scatter the currants and any residual brandy
2 tablespoons all-purpose flour over the apples, then sprinkle the crisp topping
evenly over the fruit.
Heavy cream, for serving (optional)
Bake for 50 minutes, or until the crisp is
golden and the filling is bubbling up through
the topping. Cool for 20 minutes before
serving with a drizzle of heavy cream.

Storage: This crisp is best served the day it is

made, but any leftovers can be wrapped in
plastic wrap and kept at room temperature for
2 to 3 days.

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