Recipe: Apple Crisp

Recipe: Apple Crisp

Recipe: Apple Crisp

Posted by Hedi Schreiber on

The only thing could make this apple crisp better is topping it with vanilla ice cream. If you want to double the recipe us a 9x13 inch baking pan instead of an 8x8 inch pan.

Prep: 20 min Cook: 1 hour Total: 1 hour 20 min Serves 4 to 6

Preheat the oven to 350°F. Generously grease an 8x8 baking pan with butter.

3 tablespoons sugar

1 ½ teaspoons cinnamon

Combine in a small bowl.

5 to 6 medium-size apples (such as Granny Smith or Pink Lady), peeled, cored and cut into 1/4-inch slices

Peel and dice apples.

Place a layer of apples in the bottom of the pan and dust with sugar/cinnamon mixture. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).

1 ⅓ cups all-purpose flour

1 ⅓ cups lightly packed brown sugar

⅔ cup finely chopped pecans (optional)

⅓ cup quick oats

½ teaspoon ground cinnamon

In a separate bowl, combine flour, brown sugar, nuts, cinnamon and oats with a wooden spoon.

1 stick butter, well-softened

Work the butter into the mixture with your fingertips until evenly distributed.

Take ½ cup of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the top of apples.

Bake at 350°F until the topping is crunchy and the apples are bubbling, about 55-60 minutes. (Note: You may want to place the baking pan on top of a baking sheet to catch any juices that bubble over.)

Serve hot with vanilla ice cream.

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