IRRESISTIBLE APPLE CRISP RECIPE
Hi There!
After writing my last post, I got to thinking about all those lovely apples that were devoured by a bear who attacked my apple tree and left me with a mere 3 apples. I nurtured that tree for many years; in fact, it was the first tree I planted when we landscaped.
It is an interesting tree, because it was grafted with 4 different types of apples. So, believe it or not, each of the four main branches produces a different type of apple. I was so intrigued when I saw it that I just had to buy it. We were still under construction on the house, so it lived in a pot for a couple of years until it got a new home in my vegetable garden. Over the years, I have harvested enough apples to make apple pie……
and rustic Apple Tarts……
and Apple Cakes……
and Apple Strudel.
But my husband’s favorite dessert is my Irresistible Apple Crisp with Vanilla Ice Cream, so I decided it was time to cook one up for him. While I’m at it, I thought I’d show you how I do it.
I start by making the topping. This crumble topping is my own original recipe that is super delicious and really versatile. I also use it to make Berry Crisp and Peach Crisp.
These are the ingredients you will need.
You start by cutting up 1 – 1/2 sticks of softened butter.
Toss the butter into a mixing bowl.
Then, add 1-1/2 cups of firmly packed brown sugar.
Cream the butter and the sugar until it turns from a dark brown color……
to a lighter brown color.
To this, add 2 cups of all purpose flour. Turn off the mixer and dump in the first cup of flour along with 1/2 teaspoon of salt. On low speed (otherwise you’ll have flour flying out of the bowl) mix in the flour and salt.
Repeat with the second cup of flour and mix on low until just combined.
Once combined, add 2 1/2 cups of oats. I use Quaker Oats, the regular, long-cooking type. I imagine you could also use the “Quick Cooking” kind but, because those oats are altered, I prefer the regular type.
On low speed, quickly mix them in.
Do not over mix or the oats will break up and lose their texture.
Now your topping is ready to go. Set it aside to prepare your apples.
Peel, core and chop 5 pounds of Granny Smith apples into bite size pieces. I prefer Granny Smith because they are firm and tart, and great for baking. But you can use Macintosh apples or whatever type grows on your apple tree; that is if you have gotten to them before the resident bear! Dump the chopped apples into a large bowl and add 1 tablespoon of lemon juice. Give it a good toss. The lemon juice will prevent the apples from browning. Next, toss in 1/2 cup granulated sugar, 2 tablespoons of flour, 2 teaspoons of ground cinnamon and 1/4 teaspoon of salt. Give it a good mix.
Then pour the apples into a buttered, oven-safe baking dish. I like to use a 9″ x 14″ x 2″ baking dish. You can use a deep-dish pan, but that way you will reduce the amount of crumble topping in relation to apples. I prefer lots of crumbles to my apples and thus use a larger, low-sided dish. Now, if you feel like being real naughty, at this point you can dollop 1/2 stick of butter, cut into small cubes, all over the top of the apples. It will add a delicious, buttery flavor to your apple crisp. You can skip this step if you’re watching your waistline and your cholesterol count, like I am.
Sprinkle your topping over the apples, using however much you desire. This crumble recipe is enough for two crisps, so you may wish to use only half of the crumbles for now. Sometimes I make an additional small apple crisp, wrap it up tight in foil, place it in a freezer Ziplock bag and freeze it for another day when I get a hankering for apple crisp.
I then take my leftover crumble topping, put it in a Ziplock bag, and place it in the freezer for a rainy day. It freezes really well, keeps for a long time, and comes in real handy for the next time I feel like making a peach, berry or apple crisp.
Finally, put your apple crisp in the oven, which has been preheated to 350 degrees. Bake it for about one hour until the apples are tender and the crumble topping is golden brown.
Let it rest for about 5 minutes and then serve it up, piping hot, to your husband (or whomever you love). I guarantee they will love it, and love you for making it!
It is particularly delicious with a scoop or two of vanilla ice cream. I am particularly partial to Haagen Daz vanilla ice cream.
Unless you are serving a crowd, you’ll have plenty leftover, and it will also taste mighty fine the next day. And sneak some for breakfast the next morning. I won’t tell anyone if you do;)
What is your favorite dessert? Leave a comment and let me know!
PS – The folks from Ziploc, Quaker Oats and Haagen Daz don’t know me from Adam. I just like sharing with you the products I use and love.
All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.
- TOPPING
- 1-1/2 Sticks Butter, Cubed
- 1-1/2 Cups Brown Sugar, firmly packed
- 2 Cups All-Purpose Flour
- ½ Teaspoon Salt
- 2½ Cups Oats
- APPLES
- 5 Lbs Granny Smith Apples, Peeled, Cored & Cubed
- 1 Tablespoon Fresh Lemon Juice
- ½ Cup Granulated Sugar
- 2 Tablespoons Flour
- 2 Teaspoons Ground Cinnamon
- ¼ Teaspoon Salt
- ½ Stick Butter, Cubed (optional)
- TOPPING
- Place the cubed butter into a mixing bowl.
- Add brown sugar and cream until light brown in color.
- Add flour and salt and mix on low speed until combined.
- Add oats and mix on low until just combined. Do not over mix.
- Set aside.
- APPLES
- Preheat the oven to 350 degrees.
- Placed prepared apples in a large mixing bowl.
- Add lemon juice and give it a good toss.
- Add sugar, flour, cinnamon & salt and mix thoroughly.
- Pour into a buttered 9" x 14" x 2" baking dish.
- Place cubes of butter randomly over the apples.
- Cover with desired amount of crumble topping. You will have extra leftover for another crisp.
- Freeze remaining topping for future use.
- Place crisp in the preheated oven and bake for about 1 hour or until the apples are tender and the topping is golden brown.
- Serve hot with vanilla ice cream.
- Enjoy!
