September 1, 2019

Whole Wheat Apple Crisp

By Derek Bissonnette

Feature Image by Derek Bissonnette

From the kitchen of Portland Co-op.

Print Recipe

Makes

to 8 servings

Ingredients

6 tart Maine apples such as Northern Spy or Cortland, peeled, cored, and sliced
½ cup packed dark brown sugar divided
6 tablespoons unsalted butter melted, divided
¾ cup Maine-grown rolled oats
⅓ cup Maine whole wheat flour
½ teaspoon ground cinnamon
½ teaspoon kosher salt
Vanilla ice cream and Maine maple syrup for serving

Instructions

Preheat oven to 350°.
Toss apples, ¼ cup of brown sugar and 2 tablespoons melted butter in a greased 2-quart baking dish.
Toss oats, whole wheat flour, cinnamon, salt, remaining brown sugar and melted butter in a small bowl until evenly mixed (mixture will be fairly wet).
Sprinkle oat mixture over apples and bake for 50¬60 minutes, until topping is golden brown and filling is juicy and bubbly.
Let cool 10 minutes and serve topped with vanilla ice cream and drizzled with maple syrup.

About the author

Derek Bissonnette

When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He got hired as the pastry chef at Kennebunk’s estimable White Barn Inn, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at an elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn. In 2015, he was promoted to executive chef. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him. “Making food look great is something I’ve always strived for,” he says. “To do that through a fresh medium was exciting.” In 2017, he gave up his apron to pursue photography full time. Shortly after leaving the White Barn, Derek partnered with Cider Mill Press and Countryman Press to create five cook books: The Ultimate Books of Soups and Stews: Signed by the author Dumplings: Over 100 Recipes from the Heart of China to the Coasts of Italy The Maine Farm Table Cookbook: Signed by the author Soups: Over 100 Soups, Stews and Chowders On Board: Inspiration Ideas and Recipes for Exceptional Entertaining