Tuesday, September 24, 2013

Apple Crisp

It's officially fall and that means apples. And apples mean apple crisp. Now you could go through tons of different crisp recipes until you find the perfect blend of sweet, crunchy, buttery topping or you could just make this one.

As with most of my best recipes, this one comes from my mom. One slight difference is that this recipe is for double crisp topping (so halve if you like a little less crisp to fruit ratio).

If you want to make this crisp all year long, you can use other fruits such as peaches or rhubarb. You could also mix in some berries (frozen or fresh) or raisins. My favorite is apples. The best apples to use are macintosh apples, and the best ones are at the beginning of their harvest season.

Apple Crisp


8 Macintosh Apples
2 Cups rolled oats
1 1/2 Cups brown sugar
1 Cup all purpose flour
2/3 Cup softened butter
pinch of cinnamon


Preheat the oven o 350 degrees.

In a bowl, mix together the oats, brown sugar, flour and cinnamon. Cut in the butter until well mixed.

Peel and slice apples into thin slices about 1/8"-1/4" thick. Place the apples in the bottom of an 8x8" baking dish. The apples will shrink as they bake, so it is ok if the container is pretty full.

Pour the crisp topping on top and pat into place.

Bake for about 45 minutes or until top of crisp is golden brown.

Let cool for about an hour and serve warm on its own or with a scoop of vanilla ice cream.

No comments:

Post a Comment