Thursday, September 20, 2012

Apple crisp

I left work early on Friday in a rush to make an apple crisp for our team party. Luckily my mom came over to help me peel all the apples. I also borrowed an apple slicer, which saved time.

I used Zestar apples and reduced the sugar — no complaints, but personally I prefer tarter apples. Back to Granny Smith, methinks.

You can serve this with vanilla ice cream (so as not to disappoint Rebekah) or whipped cream (which Tash might have an extra serving of). Your call.

Apple crisp
Serves 12

1 cup oatmeal
1 cup flour
1½ cups brown sugar, firmly packed
1½ cups granulated sugar
1 cup butter
6 cups apples, peeled and sliced
Dash of salt
Nutmeg (optional)

Preheat the oven to 350 degrees. Lightly butter a 9 x 13-inch baking pan.

In a large mixing bowl, combine the oatmeal, flour, brown sugar, granulated sugar, and butter. Blend them together until the mixture is crumbly and the butter is well distributed throughout.

Place the apples in an even layer in the baking dish. Sprinkle with about a half-teaspoon of cinnamon and a dash of salt.

Top the apples with the oatmeal mixture and sprinkle with cinnamon, nutmeg, and a dash of salt.

Bake for 40 minutes until golden brown. Cool for at least 15 minutes. Serve with vanilla ice cream or whipped cream. May be stored at room temperature in a covered container for three to five days.


Sarah said...

I love your apple crisp recipe and I make it every fall. Time to pick some apples and start baking. Thanks for the reminder.

Naomi said...

I didn't know you made it every year! I want to try some of the lemon cake recipes....