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Source: Cookbook Sampler

Apple Crisp
This is a great recipe for a cold day! Use the best tart, firm apples you can find.
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Serves: 8
Prep Time: 40 minutes
Cook Time: 2 hours
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1 stick (1/2 cup) unsalted butter, chilled
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour, plus more for dusting
3 1/2 pounds Granny Smith apples, or other tart, firm apples
2/3 cup sugar
2 teaspoons poons freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teaspoon Tuaca liqueur, (optional)

Generously dust a work surface with flour. Put the butter on the flour-dusted surface and using a knife, cut it into 1/8-inch dice, turning the pieces in the flour to coat them. Transfer the butter to a mixing bowl.

Add the brown sugar, salt and 1 1/2 cups of flour to the bowl and toss well. Cover with plastic wrap and refrigerate.

Preheat the oven to 325 degrees F.

Peel and core the apples and cut into 1/8-inch thick crescent-shaped slices.

Put the apple slices in a mixing bowl and toss gently with the sugar, lemon juice, cinnamon, vanilla extract and the Tuaca, if using. Set aside for about 10 minutes or until the apples begin to give off their juices.

Transfer the apple mixture to a 2-quart rectangular glass baking dish making sure to fill in corners and spaces. Leave a slight depression in the center.

Remove the topping mixture from the refrigerator. Gently squeeze it between your fingertips and crumble it over the apples in a even layer.

Bake for 1 1/2 to 2 hours or until the apples turn rosy and the juices thicken.

Cool the dish set on a wire rack. When room temperature or cool, cut the crisp into squares and serve with your favorite ice cream.

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