Apple Crisp

Published October 14, 2012 by jenmatteson

It’s apple season!  I feel like I am learning about new apple varieties every fall.  Apples I’ve never heard of before: Sweetango, Lady Slipper, Jazz.  There are over 7,500 different kind of apples out there; I doubt I’ll even try .5% of them.  I’m very particular about the type of apple I will eat raw, but baking and cooking with apples is a different story.

I’m pretty versatile when it comes to using apples in recipes, but apparently, there are some that are really good for baking, and some that are the worst.  According to Eating Well, McIntosh and Granny Smith are the best for baking.  A combination of the two makes the “perfect” apple pie.  Red Delicious on the other hand are the worst for baking.  They say it’s the worst for eating too, so what are they good for?  To finish up, Honeycrip is the best apple for eating.  I do not agree – which is why I find it hard to believe that one apple can be better for eating or baking over another.  Isn’t just personal preference?

Regardless of what is “best”, I tend to use what I have on hand or what is on sale for baking.  For Hezzi-D’s apple crisp I used Haralson apples, and I thought they were perfect!  Even my neighbor, who proclaimed he doesn’t like apple crisp, said that this was awesome.  I’m really getting the hang of this baking thing!  I doubled the topping because after making a single portion, I didn’t think it was enough and I’m pretty sure the “crisp” is the best part of the apple crisp – at least in my opinion.  Serve this warm with some vanilla ice cream and you’ll be in heaven.  Promise.

Apple Crisp

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 10-12

Ingredients:

For the filling:
8-10 medium-sized apples, peeled, cored, and sliced thin (about 1/8-inch)
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1 tbsp lemon juice

For the topping:
1 1/2 cups rolled oats
1/2 cup flour
1/2 cup brown sugar
1 tsp baking powder
6 tbsp butter, melted

Directions:

1. Preheat oven to 375 degrees.  In a large bowl, combine apples, sugar, cinnamon and nutmeg.  In a small bowl, combine lemon juice and water, then pour over apple mixture.  Stir to ensure all apples are coated.  Transfer to a greased 8×8 baking dish.

2. In a small bowl, combine oats, flour, brown sugar, baking powder and melted butter.  Using the back of a spoon, incorporate well until mixture is crumbly.  Sprinkle over the top of the apples.

3. Bake for 35-40 minutes, until apple filling is bubbly and top is golden brown and crisp.  Remove from oven and let cool for 5 minutes before serving.

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