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Pink Pearl Apple Crisp



For the apples:

  • 8 medium to large Pink Pearl apples (peeled, cored and sliced in sixths)
  • 8 Medjool dates (pitted and sliced in sixths)
  • 4 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 4 tablespoons butter (melted)
  • 1/4 cup Calvados or other apple brandy
  • 1/2 teaspoon cardamom, ground
  • 1/4 teaspoon cloves, ground
  • 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon salt
  • dash Cayenne pepper
  • 1 lemon (juice and zest)
  • 1/2 orange (juice and zest) (optional)

For the crisp:

  • 2 cups all purpose flour
  • 2/3 cup dark brown sugar (packed well)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon powdered saffron
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/2 cup walnuts or pistachios, chopped
  • 20 tablespoons chilled butter, cut into thin sheets


For the apples:

  1. Toss the apples with all the ingredients except the melted butter. Make sure each slice of the apple is coated evenly.
  2. Add the butter and toss well to combine.
  3. 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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

Hudson Valley Restaurant Week is back this April 8-21!