Featured Recipe from Chef Douglas Katz: Apple Crisp

Cook up some fall flavors with this special apple crisp recipe from Chef Douglas Katz, the creative mind behind the menus at the museum's soon-to-debut Provenance, Provenance Café, and Catering by Provenance. Come try Chef Katz's other culinary creations here at the museum beginning October 28!

Ingredients for filling:
12 local apples, peeled, cored, sliced
1 cup of sugar
2 tablespoons of cinnamon
Squeezed juice from 1 lemon
1 pinch of salt
4 ounces of unsalted butter

Instructions for filling:
Toss apples in sugar, cinnamon, salt, and juice to coat. Melt butter in pan; add apples and cook to al dente; allow to cool. Place apple mixture in a large greased baking dish.


Ingredients for topping:
3/4 cup of all-purpose flour
1/2 cup of light brown sugar, packed
1/2 cup of granulated sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
10 tablespoons of unsalted butter, cut into pieces

Instructions for topping:
Preheat oven to 375 degrees; mix all above ingredients together except for chunks of butter. Add chunks of butter and toss to combine; pinch butter chunks and mixture until it looks like wet sand. Chill topping for 30 minutes and then distribute topping evenly over fruit. Bake for 45 minutes or until fruit is bubbling and topping is golden brown; serve with your favorite local or homemade ice cream or whipped cream, and enjoy!


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