2 Nov
2009

Posted in: Desserts, Food
By kelli    1 Comment

Autumn Apple Crisp

Because my step-mom shops at Sams frequently and brought me something like 47 apples (Thanks, Nana Vickie!), and because we had friends coming over, which is when I make desert, I knew apples were on the menu. When my husband declared that the ONLY apple he likes in pie is a Granny Smith, I knew I wouldn’t be bothering with the from-scratch crust and three-step filling of the Dutch Apple Pie that is his favorite.dessert.ever. But I do love the crumbly topping on the pie, so I found this recipe for an apple crisp. It was easy, absolutely delicious, and perfect for autumn. Probably perfect for April or August, as well, but it seemed fitting today.

The best part is that it’s really easy to make ahead. I chopped up the apples and put them in a bag with the lemon juice to keep them from browning early this morning. Then while the kids napped I went ahead and assembled the entire thing. All that was left to worry about come dinner time was placing it in the over.

Autumn Apple Crisp
6-7 large apples, peeled, cored and cut (I used Golden Delicious)
1/2 C. packed brown sugar
1/2 t. ground cinnamon
1/2 t. ground nutmeg (I recommend buying it whole and grating yourself if possible. It’s worth the extra effort.)
1/4 t. salt
1/3 C. flour
1/3 C. white sugar
1/3 C. oats
1/2 C. chopped pecans (walnuts will do if you have them on hand)
1/2 stick cold butter (the real thing, please)

Preheat oven to 375 degrees. Combine the apples and lemon juice. Stir in the brown sugar, cinnamon, nutmeg and salt. Take a deep breath and appreciate that cinnamon-nutmeg-sugar combination. Place apple-sugar-spice mixture in a lightly greased 9×13 baking dish. In a bowl, combine flour, sugar, oats and nuts. Cut butter in small pieces and add to bowl. Using your hands, combine all ingredients until well-mixed. Distribute evenly on top of apples in baking dish. Bake for 30-45 minutes until top is golden brown and apples are tender. Enjoy!