Thursday, October 9, 2014

Marcy's Amazing Apple Crisp

It's fall. It's apple season. We eat a lot of apple desserts in addition to the ones we prepare and freeze. I've shared my streusel-topped pie recipe on this blog. Here's my super easy, super amazing apple crisp recipe for you. I adapted this from an old rhubarb crisp recipe. I LOVE the crunchy topping so I worked it out so it would have far too much on top of apples. I exaggerate; but it is pretty generous. It's a classic oatmeal crust mixture that you just can't mess up. It goes together quickly especially if you have an apple peeler. If you don't have one and still cut up apples by hand... get thee to a Runnings Farm and Fleet to buy an apple peeler post haste. (I use a clamp down one, not a suction cup. Personal preference.) With a peeler you can whip up any apple recipe in no time. Side note: my dog loves to eat the peels that cascade off the counter. Weird, I know. Try this apple crisp. You'll like it.

Marcy's Amazing Apple Crisp
Filling: 
6-8 apples, I use Bonanza but any good baker will do.
1 T. cinnamon
1 T. white sugar

Topping:
1-1/4 c. old fashioned rolled oats
1-1/4 c. brown sugar
1-1/4 c. white flour
1 stick butter
1 tsp. cinnamon

Heat oven to 350°F. Pee, core and cut apples. Arrange apples evenly in a square 9x9 baking pan. Sprinkle with sugar and cinnamon. Combine topping ingredients with the pastry blade of your stand mixer until it forms a crumbly coarse mixture. Layer on top of the apples. Sprinkle with a dusting of cinnamon. Bake 45 minutes. Serve warm with a caramel drizzle and whipped cream.