Apple crisp is one of my very favorite desserts. I like to eat it warm with a scoop of ice cream over the top, and I save a big piece of crumble topping for the very last bite.
It’s apple season. If you don’t personally grow apples in your yard, you know someone who does and who is happy to give them away. Homegrown apples make the best crisps and pies. If you can’t find homegrown apples, most grocery store apples are perfectly fine, especially galas, braeburns, pink ladies, granny smith, or a combination thereof.
I’ve fussed with a variety of apple crisp recipes over the years, most of them nearly identical. They are all pretty good; I mean, you can’t really go too wrong with sugar and butter and oats, but this recipe is a cut above the rest with a slightly better oat to flour ratio than the rest.
Printable recipe
here
.
Apple Crisp
Ingredients:
6-8 apples, or enough to fill an 9 X 12 cake pan to the brim
Cinnamon and sugar for sprinkling
2 tablespoons flour
Topping:
1 ½ cups flour
¾ cup sugar
¾ cup brown sugar
1 cup oatmeal
2 sticks of cold butter
Directions:
- Preheat oven to 350 degrees. Greasing a 9 X 12 cake pan is optional.
- Cut apples into thin wedges or small pieces and fill a 9 X 12 cake pan to the brim. Don’t be stingy – apples shrink in the oven.
- Sprinkle apples liberally with sugar and cinnamon and 2 tablespoons of flour. Mix in pan. Alternately, apples can be sliced and sprinkled in a large bowl, then transferred to the pan.
- To make the topping, put all topping ingredients in a bowl and use an electric mixer to combine them until texture is crumbly and butter is pea-sized.
- Spoon topping evenly over the top of the apples. The topping will go higher than the edges of the pan.
- Place baking dish on a sheet pan to catch drips and bake for one hour or until the top is brown and the apples are bubbly.
Serve warm with ice cream or whipped topping.
