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 Rebecca’s Picks

Rebecca’s Picks

9 October 2012

On October 1st, photographer Todd Selby officially released his second book, Edible Selby. A visual feast, to say the least, the book chronicles Selby’s culinary exploration around the world, which has been a monthly fixture for T Magazine since early 2011. From Stockholm to Sao Paolo, Selby stays true to his trademark candid, no-frills photography, portraits and hand-written interviews with his subjects; only this time, each foodie reveals a favorite recipe. With both visual inspiration and tips from the pros, Edible Selby is a coffee table book that, ironically, will spend more time in the kitchen than your coffee table.

Chad Robertson of Tartine Bakery in San Francisco. 

Featured in Edible Selby are Chad Robertson and Elisabeth Prueitt, bakers and owners of Tartine Bakery in San Francisco who are famous for their pastries and country bread. With apple picking season in full swing, we felt it was only fitting to share with you the couple’s recipe for a warm apple crisp.

Ingredients:

3 lbs assorted apples (1.3 kg)
1/4 cup sugar
3 tablespoons lemon juice
1 lemon, zest of, grated
1/8 teaspoon salt
1 cup unsalted butter, cold
1 cup sugar
1 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1/8 teaspoon salt

Directions:

1. Preheat oven to 350oF. Butter the bottom of the sides of a 9×13 baking dish. Peel (some or all, as you prefer) core and slice the apples, and place in a large mixing bowl. In a small bowl, stir together sugar, lemon juice and zest and salt. Add to the apples and toss together well with your hands. Transfer the apples to the prepared baking dish, and shake the dish to settle the apples into the crevices.

2. To make the topping, place the butter and sugar in a mixing bowl. Using mixer fitted with a whisk attachment on medium speed or wooden spoon, beat together until smooth. Add the flour, cinnamon, and salt and mix just until the mixture comes together in a smooth dough.

3. To top the crisp, scoop up palm-sized balls of the dough, flatten each scoop as if you were making a ¼ inch thick tortilla, and lay it on top of the apples. Cover the entire surface of the apples with dough rounds. Gaps in the topping are okay; they will allow the steam to escape during baking.

4. Bake the crisp until the apples are tender and the topping is golden brown, about 1 ½ hours. If the top is getting too dark before the crisp is done, cover it with aluminum foil. Let cool on wire rack. Serve warm or at room temperature. The crisp will keep well in the refrigerator up to a week.

Credits: Edible Selby