Apple Crisp

by April 26, 2012
filed under Life
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Apple Crisp

It is the last Thursday of the month, which means that it’s time for dessert! This week, I am sharing one of my all-time favorite recipes with you: Apple crisp.

Apple crisp is a wonderful and flexible dessert. It can be made with ingredients that are usually on hand in the house. It is lovely hot or cold. It can be served by itself or with a scoop of vanilla ice cream, which may or may not be garnished with a drizzle of caramel sauce.

In fact, it doesn’t even have to be straight-up apple crisp if you don’t want it to be. Leave out an apple or two and substitute a cup or two of strawberries, blackberries, raspberries or, my personal favorite, two stalks of rhubarb.

You can make it whenever you like and store it in the fridge until you’re ready to bake it. That way, you can serve it hot whenever you like. As an added bonus, your whole house will smell wonderful while it bakes!

Apple Crisp

Filling:
4-5 Granny Smith apples, peeled, cored and sliced
2-4 tablespoons sugar
½ teaspoon cinnamon
dash of salt

Crisp topping:
¾ cup all purpose flour
¾ cup brown sugar, packed
½ teaspoon cinnamon
1/3 cup butter
¼ cup oats
¼ cup chopped pecans or walnuts

Mix apple slices with sugar, cinnamon and salt.

Place apple slices in a 9×9 square baking pan, non-stick or sprayed with cooking spray.

In a medium bowl, mix together flour, brown sugar, cinnamon, oats and walnuts. Add butter and cross-cut with two knives until the mixture looks like coarse crumbs.
Sprinkle this topping over the apples.

Bake in a 350 degrees Fahrenheit oven for 35-45 minutes until the apples are tender and the topping is golden-brown.

Serve with ice cream, whipped cream, caramel sauce or all three if you like!


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