Tuesday, October 09, 2007

Apple Crisp

With a fridge full of apples from a friend with her own tree, I had been planning to make apple crisp for awhile. I've been using the same recipe for a long time and wasn't about to change.


That is, until I got my October issue of EveryDay Food. I had seen this recipe and it had piqued my interest, so tonight I took the plunge and whipped up the most buttery, delicious, BEST apple crisp that my family has EVER eaten.


So here it is!


3/4 cup flour

1/4 cup packed brown sugar

1/2 tsp salt

1/2 cup plus 2 tablespoons granulated sugar (the 1/2 cup is to add to the apples-I used only a few tablespoons because I prefer my apples somewhat tart)

8 tbsps (1 stick) butter, cold, cut into small cubes (I actually used salted butter and then omitted the salt)

1 cup old fashioned rolled oats (not the quick cooking ones)

3 lbs apples-peeled, cored, and sliced (the original recipe recommends Empire, Gala, or Braeburn)

2 Tbsp fresh lemon juice (I only used a sprinkle)

1/2 tsp cinnamon


Pre-heat oven to 375 F.

In a large bowl, mix together the flour, brown sugar, 2 tbsps of the granulated sugar, and salt. Cut the butter into this mixture using a pastry cutter, until it resembles coarse crumbs. Add the oatmeal and then work it together. Use your hands even-get right in there, squeezing the oatmeal and working it right into the flour/butter mixture. Put it in the fridge to keep it cold while you get the apples ready.

Peel core, and slice up the apples. Sprinkle with lemon juice to prevent browning and toss with the cinnamon and as much sugar as you would like (up to 1/2 cup...I like far less, and the less sugar I use, the less lemon juice. You can judge!) Pour apples into a shallow 2 quart baking dish and sprinkle topping over top.

Bake for 55-65 minutes or until bubbling and golden brown. Let cool and do what we did....serve it up with big scoops of good quality vanilla ice cream.

I certainly won't be making the old recipe again!

© 2011 Notes From the Cookie Jar, AllRightsReserved.

Designed by ScreenWritersArena