Apple crisp with brandy-soaked currants from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More (page 138) by Cory Schreiber and Julie Richardson

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Notes about this recipe

  • jzanger on November 19, 2020

    Delicious, and worth the short wait to allow the currants to soak in the liquor. I added the juice of a lemon and an extra Tbs of flour to the filling and it was just right.

  • TrishaCP on October 03, 2020

    Good. Like Christinalego, I usually prefer crisp toppings with nuts but this one got really crisp without the normal sogginess that I associate with many past (bad) apple crisps. (Though I do like the suggestion of pecans.) I also really liked the flavor added by the boozy currants.

  • Christinalego on June 05, 2020

    I added chopped pecans to the filling. But I like crisps better with oatmeal and other crunchy things in them.

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