I am realizing, that in the past month, I have published more dessert recipes than I probably have in the past year.
I apologize profusely.
I don’t think anyone will mind right?
This is a go-to in our house when we don’t know what to do on a Sunday afternoon for dessert. It is also the first dessert picked clean at Thanksgiving, even over the Pumpkin Crisp, the Pumpkin Roll and the Gingersnaps with Creamy Pumpkin Dip.
My daughter Tori developed a love for apple pie and crisp a few years back, and we toyed around and came up with this. The boys in my family only like the kind of apples that make your saliva glands kick into high gear from the sourness of them, and so we almost always have Granny Smith apples by the bowlfull lying around.
Now depending on what size pan you’ll use and just how big your apples are, for this recipe, there is no exact measurement of apples. If you’re using a 8 x 8 or 9 x9 baking dish, I’d go for 5-6 medium or 4 large apples. If you’re using a deep dish stone pie dish like I did, up that amount by 2 or more.
You can either cut small chunks of apples or do like I did today and peel and slice your apples real thin. I use one of those hand crank peeler -slicer thing-a-ma-jiggies.
Fill up your dish with them.
Mix together 1/3 cup of sugar and 1 teaspoon of cinnamon and sprinkle it over top of your apples.
Then thinly slice up about 2 tablespoons of butter and “dot” the top of the apples with it.
Then pop this into the oven covered for about 20 minutes.
I like my apples cooked nice and soft, so I pre-bake just the apples, then I top them and put them back into the oven. That way the apples are soft, but the topping is not over-baked or burnt.
While the apples are baking, let’s make the crunchy oat topping.
In a medium-sized bowl, mix together one cup of packed brown sugar, 1/2 cup of flour, 2/3 cup old fashioned (not quick) oats, 1/2 cup of softened butter, 1 more teaspoon of cinnamon and 1/2 teaspoon of ground nutmeg.
You could probably use a pastry cutter but I just dig right in and smash everything together with my fingers until it’s mixed well.
After your apples have baked 20 minutes, remove the pan from the oven and sprinkle the topping evenly over all.
Pop this into the oven again for an additional 20 minutes or until the topping is nice and browned and crispy.
After your Apple Crisp has cooled about 20 -30 minutes, dig right in. And don’t forget to add a scoop of vanilla bean ice-cream.
It’s just the right thing to do.
Katie’s Printable Recipe – Old Fashioned Apple Crisp
For more great recipes using apples, check out FN Dish, Food Network’s Blog where there will be loads of fall recipes! You can also check out these recipes from fellow bloggers:
CIA Dropout: Apple-Roasted Duck
Cooking Channel: Add Apples to Your Salad
The Cultural Dish: Apple Cider Martini
And Love It Too: Fried Apples (Gluten-Free, Dairy-Free, Soy-Free and Vegan)
From My Corner of Saratoga: Easy Skillet Apple Pie (A Southern Living Recipe Reviewed)
Haute Apple Pie: Baked Apple Pancake
Virtually Vegan Mama: Slow Cooker Apple Date Butter
Big Girls Small Kitchen: Apple Pancakes
What’s Gaby Cooking: Apple Cake
FN Dish: Savory Apple Recipes
Napa Farmhouse 1885: Roasted Apple and Caramelized Onion Soup
The Sensitive Epicure: Pan Fried Apple Rings (Gluten-Free)
Glory Foods: Caramel Apple Upside Down Cupcakes
Daily*Dishin: Apple, Bacon, Feta Salad With Maple Vinaigrette
Cooking With Elise: Wholegrain Apple Oat Pancakes
|Apple Honey Butter
|Fresh Cranberry Apple Relish
|Thanksgiving & Autumn Dishes