Classic Apple Crisp Recipe – Emeril’s Classic Dishes – Emeril Lagasse


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  1. too much sugar in the apples, save sugar for the top. Unless the apples are super tart. I appreciate the taste of pure apple. Otherwise, looks super. And oxidizing is no big deal when apples will be cooked down like this. It is not poisonous or anything. But lemon juice does add nice flavour. Good job!

  2. I found this recipe on his website.  Mind you, there is no mention of the granulated sugar so this might be slightly different.  This will at least give a reference point as to the amounts. Ingredients: 4 sweet red apples, peeled, cored, and thinly sliced; 2/3 cup sugar; 2 to 3 teaspoons fresh lemon juice; Ground nutmeg; Ground cinnamon; 1 cup all-purpose flour; 1 stick (1/4 pound ) unsalted butter, softened; 1/2 cup firmly packed brown sugar

  3. My favorite recipe for apple crisp is Betty Crocker's. I use way more apples than is calls for–I'll use a 5 pound bag for a 9 x 13 glass casserole and then I drizzle caramel sauce over the crisp before baking. I'd be a little afraid to cook apple crisp in a cast iron pan just because I once made a crisp in an aluminum cake pan and found out it leached the metal taste after sitting in the fridge for a day. It looks like a good presentation in the skillet though.
    The BC recipe does not require to precook the apples as they will cook down in the oven and continue to cook after coming out of the oven since your baking in glass.

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