Ingredients
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
Method
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
