I’ve made apple crisp twice over the past week. Once as a gift and once for Easter dessert. Apple crisp is a great for everything. It can make a fantastic addition to a summer barbecue or a warm dessert on a cool fall night. Since I’ve made it a few times already and I really love my recipe, I thought I’d post it (complete with pictures) for you here. I hope you enjoy it as much as I do.
Cassie’s Apple Crisp
What you will need:
(Notice there are no exact measurements…there’s a reason for this)
Light brown sugar
Unsalted butter (cold, about a stick and 3 tbsps)
Old-fashioned rolled oats
Apples (about 3 pounds – I use Empire and Gala)
13×9 Baking dish
Preheat your oven to 375 degrees
In a large bowl mix about 3/4 cup of flour, 1/4 cup brown sugar, 1/2 teaspoon salt and 2 cups of sugar. I put those exact measurements in and then add a little more brown sugar and sugar and a tad bit more flour. Basically I just eyeball how much I think I will need to cover all the apples.
Cut 8 tablespoons of butter into small cubes and then add them to the flour/sugar mix. Cut them into the mix using a pastry blender or two knives.
Add about 1 1/2 cups of oats to the mix. Use your hands to mix oats into butter/flour/sugar mix. While mixing, squeeze the mix so that it creates small bunches of oats.
Once you have a good amount of clumps, pour the mix onto a platter or into a large Tupperware container and put it in the freezer.
Peel, core and slice the apples. Cut the slices into small, bite size chunks and toss them all into a large bowl. Add 2 tablespoons of lemon juice to the apples and toss. Then, add between 1/2 and 3/4 cup granulated sugar and 1/2 to 1 teaspoon of cinnamon. Toss the apples again until they have all mixed with the sugar and cinnamon.
Pour the apples into your baking dish, scraping out the sugar/lemon juice that sticks in the bowl. Take the oat mixture out of the freezer and scatter it over the apples. Don’t forget to get it into the corners! Spread out the oat mixture as evenly as you can.
Place the baking dish on a cookie sheet and pop it into the oven of 55 – 65 minutes.
You can serve the apple crisp warm or cold. It’s great warmed up a little with some vanilla ice cream and caramel syrup. It makes a tasty (although totally unhealthy) breakfast, too.