apple crisp.

Wednesday, October 31, 2012

apple crisp

crisp. crumble. whatever you call it, it's better than apple pie. of course we have a feed bag of apples from all that pickin and this recipe knocked out about six or seven apples. people get weird about what type of apple to use for baking. i'm not sure that it really matters but isn't the purpose of the cinnamony sweet topping to balance out the tartness of the apples? so yeah, choose a tart apple.

the ice cream didn't make it to the photo, but good heavens, serve it up with plain ol' vanilla.

apple crisp 
6-8 apples, peeled, cored, and diced
1 lemon
2 tbsp sugar
1 tsp cinnamon

2 1/2 cups old fashioned oats
1 cup brown sugar
1 cup all purpose flour
1 cup (2 sticks) chilled unsalted butter
1 1/2 tsp cinnamon
dash of nutmeg
dash of salt

1. preheat oven to 375F. grease a 9x13 or 9x9 baking dish, depending on how tall you want the topping.
2. mix oats, brown sugar, flour, cinnamon, nutmeg, and salt in a bowl. dice the cold butter into cubes and mix in with your fingers until it forms moist clumps.
3. mix apples, juice of 1/2 lemon, sugar, and cinnamon in a bowl. use less sugar if you like it tart.
4. pour apples into greased baking dash and sprinkle topping over.
5. bake for 55 minutes or until apples are tender and crisp is golden brown.

recipe adapted from hither and thither.


Susan said...


Little Rus said...

I choose tart apples too - makes a huge difference, I think. Thank you for sharing the recipe - here's definitely something for the weekend. :)

ana {bluebirdkisses} said...

ok i'm making this....sounds so much easier than a whole pie!


One of my favorite desserts. Simple and tasty! Except, I've definitely been missing out on the crumble. That topping is a good add.

Rebeka said...

Apple crisp is my favorite thing to make with an abundance of applies. And I'm with you, I don't really know/care what kind of apples go in it because the part that is most delicious is the crumbly topping! Yum!

Lena at A Crimson Kiss said...

Oh yes, oh yes–and I bet this would be amazing cold for breakfast!

Britta said...

Your photos seem to just grab me from the screen. So tasty looking. I went to a King Arthur Flour class last week and learned that the difference between a crisp and a crumble is the butter: crisps are made with melted (hence the crispy-when-baked texture) while the crumble uses straight-from-the-fridge cold butter to make a nice crumbly texture. :)

Hope NYC will get back to normal soon. The news I'm reading doesn't sound promising, but I'm hoping the city pulls itself together quickly like it always does.

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