Apple Crisp


I have been making apple crisp for years. Over the years, I’ve tried lots of recipes. I’ve tried the topping you make with yellow cake mix from Pampered Chef, topping with oats and without oats. In all honesty, I think its pretty hard to mess up a recipe for apple crisp. What’s not to like?… warm cinnamony apples with a crisp, buttery cinnamon topping? No matter what recipe you use, its a sure bet it will come out delicious. What’s better on a cold Fall day than warm Apple Crisp?

I will tell you, I wouldn’t even dream of making anything with this many sliced apples with out using something to make the job easier. I use an apple, corer, slicer. You can virtually peel, core and slice 10-12 apples is 5 minutes or so! It is invaluable if you make a lot of things with apples as I do. Mine is from Pampered Chef, but there are loads out there very similar in design, that will work just the same. I’ve had mine for years, and it still works like a dream. I’ve heard of people that have had their for 30 years or so! Its well worth the small investment, trust me!

For this recipe I used Martha Stewart’s recipe. I hadn’t used oats in the topping in a while, and thought I’d try it. It was delicious! Don’t let Fall pass you by without trying this recipe, trust me!


Apple Crisp
 
Prep time
Cook time
Total time
 
Warm, cinnamony apple crisp topped with vanilla ice cream.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • ¾ cup all-purpose flour, (spooned and leveled)
  • ¼ cup packed light-brown sugar
  • ½ teaspoon salt
  • ½ cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into ½-inch chunks
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 375 degrees F. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
  2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining ½ cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

 

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