One of my favorite restaurants is Serevan in Amenia, NY. Chef-owner Serge Madikians can transform locally sourced ingredients into works of art for the eyes, palette, and soul.
For my birthday last August, my husband, daughter and son-in-law treated me to a memorable dinner at Serevan. It was a meal to behold!
When I came across Chef Serge’s apple crisp recipe recently, I contacted him to ask if I might share it with all of you, after all, it is apple season. He graciously said ‘yes’.
Thank you, Chef!
Pink Pearl Apple Crisp
A perfect autumn dessert recipe from Chef Serge Madikians.
Ingredients
For the Apples
- 8 medium Pink Pearl Apples (Peeled, cored and sliced in sixths. Note: If Pink Pearl apples are unavailable, substitute with any apple with a sweet-tart flavor, such as Honey Crisp.)
- 8 Medjool dates (pitted and sliced in sixths)
- 4 tbsp all-purpose flour
- ¼ cup granulated sugar
- 4 tbsp butter (melted)
- ¼ cup Calvados (or other apple brandy)
- ½ tsp cardamom (ground)
- ¼ tsp cloves (ground)
- ½ tsp cinnamon (ground)
- ½ tsp salt
- cayenne pepper (dash)
- 1 lemon (juice and zest)
- ½ orange (juice and zest, optional)
For the Crisp
- 2 cups all-purpose flour
- ⅔ cup dark brown sugar
- ¼ cup granulated sugar
- ¼ tsp powdered saffron
- ¼ tsp cardamom
- ¼ tsp salt
- ½ cup walnuts or pistachios (chopped)
- 20 tbsp butter (chilled, cut into thin sheets)
Instructions
For the Apples
- Toss the apples with all the ingredients except the melted butter. Make sure each slice of the apple is coated evenly.
- Add the butter and toss well to combine.
- Place in the prepared crisp containers and refrigerate for 15 minutes while you make the crisp batter.
For the Crisp
- Preheat oven to 325°F.
- Using a low-speed setting, combine all the ingredients except the nuts and the butter in a bowl of a mixer with a paddle attachment.
- Add the chilled butter slices and mix until the crisp becomes crumbly, then add the finely chopped nuts and mix just until it combines evenly.
- Place an ample amount of the crisp batter (we like ours with a lot of crisp) on top of each apple mixture and bake in the oven for at least 30 minutes, or until the apples begin to bubble a bit.
- Raise the temperature to 375°F and bake for another 5 to 8 minutes, or until the crisp has taken on a light brown color.
- Serve hot with whipped cream or ice cream.
Tried this recipe?Let us know how it was!
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