The Mutsu apple, also called
Crispin, is a large,
yellowish-green fruit with an orange blush and juicy, tender-crisp,
coarse-grained flesh. This cross between Golden Delicious and the
Japanese Indo has a complex, spicy-sweet flavor reminiscent of anise and
is great for eating or baking.
Delicious to eat "out-of-hand" - or as I have been serving them for
dessert - cut into quarters, core removed and served with a piece of 70%
cacao chocolate. A perfect dessert in the height of apple season.
Baking with Mutsu/Crispin
apples is also a good way to enjoy their taste. Cut up in to
cubes, layer in a buttered 8-inch square pyrex dish. Make the
crisp topping using about 4 tablespoons cold unsalted butter, 1 cup of a
crunchy cereal, 1 tablespoon flour, sprinkle of cinnamon and a few
tablespoons of brown sugar. Crumble the topping together to break
up the butter and combine the ingredients. Pat the mixture down on
top of the apples. Bake in a 375°F oven for
about 45 minutes. Check to see that topping is not getting too
brown after 30 minutes of baking.
Serve apple crisp with a scoop of vanilla ice