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Thursday, September 22,2011

Apple Cardamom Crisp

By Danette Randall

 

I guess my Crispness in the Air Dance really paid off. It’s similar to the Rain Dance, but involves juggling and fire-throwing.

I pulled out all the stops for this lovely weather we are having — you can thank me later. You might have to thank me twice after you sink your teeth into this dreamy fall dessert. Besides making your house smell delicious, like Bath and Body Works, it is the treat you will turn to all season. Apple Cardamom Crisp. Hello spicy! I love cardamom. It is a bit strong, so we aren’t adding too much. Less is more with this warm and cozy spice.

Cardamom has a bit of a citrus undertone, which pairs so well with the apples. After the first bite, you will see visions of leaves changing colors, hay rides and pumpkin patches.

This is one magical dessert, my friends. If I were a Spice Girl, forget about Sporty Spice, I would be the real thing and rock the Cardamom Spice moniker like nobody’s business.

I really like using Granny Smiths in this particular recipe. They are tart and crisp, and pairing with the cardamom really enhances their flavor and makes this a crisp to remember. I would suggest a little bit of homemade whipping cream — the touch of sweetness really rounds out the flavor. And who couldn’t use a touch of sweetness in their lives?

As always, I don’t peel the apples.

I like the texture of the skin, and there are a lot of nutrients in the peel. I certainly don’t want to deprive you of your nutrients. I just care way too much.

The topping is an easy combination of brown sugar, oats and the usual suspects you would generally see in a crisp. I think simpler is the way to go — let the spice do the talking. So let’s all get our fall on and make this treat.

I would not suggest doing the Crispness in the Air Dance. The fire-throwing really didn’t go my way. But I didn’t need my eyebrows anyway!

Now, follow the directions, put some love into it, and invite me over when it’s done.

Apple Cardamom Crisp

5 apples (cored and sliced)
1 tbsp. lemon juice
1/2 tsp. almond extract
1 tbsp. cornstarch
1/2 tsp. ground cardamom

Topping

1/2 cup oatmeal (quick cooking oats)
1/2 cup flour
1/2 cup brown sugar 6 tbsp. unsalted butter (cut up)

Preheat oven to 350, lightly butter an 8- or 9-inch square baking dish.

In large bowl, toss apples, lemon juice and almond extract. Mix in cornstarch and cardamom. Toss well. Pour into prepared baking pan. Set aside.

In medium bowl, combine oatmeal, flour and brown sugar. Cut in butter until mix resembles coarse crumbs. Spoon evenly over apples. Bake for 40-50 minutes, until top is golden and apples are tender. Take out, and let cool slightly. Serve warm or at room temperature. Enjoy!

Note: Top with vanilla ice cream or whipping cream.

Respond: letters@boulderweekly.com

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