RainesCafé - Made With Love

06/09/2026

04/01/2026

What’s your favorite Filipino dish? 🇵🇭💪🙌❤️💛💙

01/09/2026

RainesCafé Granny Smith Apple Crisp

Topping:
½ cup firmly packed light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
Pinch of ground nutmeg
7 TBS all-purpose flour
Pinch of kosher salt
½ cup ice-cold unsalted butter, cut into small cubes
1 cup old-fashioned rolled oats
1 sheet of puff pastry sheet dough (thawed)
1 egg yolk or egg white with 1 tsp of water for egg wash

5 large Granny Smith apples, peeled, cored, and cut into wedges (I used 4 x-large apples)
½ tsp ground cinnamon
1/3 cup hot water

Procedure:
Preheat the oven to 350F. Lightly butter a 13x9 baking pan.

To make the topping, in a bowl, stir together the brown sugar, granulated sugar, cinnamon, nutmeg, flour, and salt. Add the butter and oats. Using your fingers, a pastry blender, or a fork, work in the butter until all the ingredients are well blended but not overmixed. Refrigerate until ready to use.

To assemble the crisp, spread the apples in an even layer in the prepared pan and sprinkle with the cinnamon. Drizzle the water evenly
over the apples. Spread the topping over the fruit. Top with 2"W strips of thawed Puffed Pastry Dough (I used Pepperidge Farm brand). Brush pastry dough with egg wash.

Bake the crisp until the topping is brown and crunchy and the apples are tender but still have some bite (about 30 minutes). Serve the crisp hot, warm, or at room temperature with a scoop of Vanila Ice Cream 😀