November 29, 2011

A is for Apple

A is for apple.  C is for crisp.  D is for delicious. 

The topping of this crisp recipe is irresistible and definitely the best part.  It is a no fail, delicious combination that can be used with any kind of fruit. The key?  Room temperature butter.  It makes the yummiest crumbles you have ever had. I promise.

The best part?  Make a double batch of the topping and freeze the rest so you have it on hand anytime you need it.  Love that!



Apple Crisp

Print this recipe!

Crumb topping:

  • 1 C rolled oats
  • 3/4 C flour
  • 3/4 C brown sugar
  • 1/2 C (1 stick) butter – softened at room temperature
  • 1 t cinnamon (optional)
(for crunch you could also add in some walnuts or pecans)

Apple Filling:
  • 3-4 apples
  • 2 T flour
  • 1 T sugar
  • pinch of salt
  • juice of 1 lemon
  • 1 t cinnamon (optional)


For the crumb topping, using your hands, mix all the ingredients together until combined.  Set aside.



For the apple filling, peel apples using a vegetable peeler.  Cut all four sides off of the apple, leaving the core intact.  This makes it much easier to cut into thin pieces.  Thinly slice the apple pieces lengthwise and then cut in half. 

Sprinkle with lemon juice to stop the apples from browning.  Add the flour, sugar, salt and cinnamon and mix together. 

Apple Crisp-1

Pour apples into the bottom of a baking dish, or individual ramekins.  Add the crumb topping to cover.  Bake at 350 degrees until apples are soft and bubbly with a golden brown topping.  About 30-35 minutes.

Serve warm with vanilla ice cream.



Remember – play around with this recipe.  Don’t like cinnamon?  Leave it out.  Want a sweeter filling?  Add more sugar.  Would rather have blueberries?  Substitute them for apples.  Make it your own and enjoy!

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