BEST APPLE CRISP.... Here today, gone today
Classic Apple Crisp with Original Oat Topping
I bake apple crisp at any time of the year; though, it always seems most fitting to bake it during the Fall season. What makes a crisp a crisp, versus a cobbler or crumble, is the oats which gives this dessert a more crispy crunch. This recipe is a perfect size for a small group still serving heaps of apples per person using an 8 x 8 inch casserole dish. I hope you enjoy this classic gooey Apple Crisp.
Serves: 4-6
Prep Time: 20 minutes Cook Time: 50 to 55 minutes
Suggested Tools:
· Cutting board
· Paring knife or peeler
· Sharp knife
· 2 medium bowls
· Small bowl
· 8 x 8-inch square
glass pan
· Pastry cutter or fork
and butter knife
· Stir spoon
· Measuring cup
· Measuring spoon
Optional:
. Cookie sheet
. Tin foil
Ingredients:
Apple Mixture:
· 6 Large apples – any variety such as Gala, Honey Crisp, Granny Smith, etc.
(I used Gala in this case)
· 3 tablespoons granulated sugar
· 2 teaspoons ground cinnamon
· 2 teaspoons lemon juice
Topping:
· 1 cup well-packed brown sugar, either light or dark. I used dark here.
· 2 teaspoon ground cinnamon
· 3/4 cup old fashioned oats
· 1/2 cup all-purpose flour or for a Gluten Free version, use GF flour
· 1 cube + 2 tablespoons cup cold butter
· Pinch of salt
Directions:
Preheat oven to 375 degrees.
1. Peel and slice apples thinly (excluding the seeds and core), this should create about six cups of apples.
Note: Keep in mind the size of the apple slices determine how long they should be baked according to how you like the tenderness of your cooked apple. For instance, some people
like to feel they are biting into the apple slice while other people prefer a very soft bite of apple. This recipe is created so one can enjoy a tender bite of the apple slice.
2. Add the apples to a medium bowl.
3. Sprinkle the lemon juice around the apples, first one teaspoon while turning apples in the bowl and then the next teaspoon doing the same turning of apples. The lemon juice will help prevent the apples from turning brownish.
4. Combine the sugar plus two teaspoons of the cinnamon in a small bowl and stir gently for a good distribution of ingredients.
5. Dust the cinnamon/sugar mixture over the apples while churning the apples and continue sprinkling the cinnamon/sugar to get a good coverage of the cinnamon/sugar all over the apples.
6. Spray the glass casserole dish with a cooking spray (I like a butter flavor cooking spray) or spread soft butter/margarine in the bottom and sides of dish and pour the apples into the dish. Press the apples down gently to ensure they are firmly in place.
Topping:
1. Cut the butter into small cubes and place into small medium bowl.
2. Add the brown sugar, oatmeal, flour, cinnamon and salt to the bowl with the butter in it.
With the pastry cutter or fork and knife, cut the butter into the sugar, oat and cinnamon mixture, ensuring that the butter is well distributed and resembles the size of small peas. As an option feel free to get your hands in the bowl and mix some more. This is a good way to squeeze out any brown sugar lumps, if any.
4. Spoon the crumb topping over the apples making sure to provide an even coverage.
5. Bake in the pre-heated 375-degree oven for 50-55 minutes (though this might vary since oven temperatures may fluctuate) or until the top is golden brown and you see some bubbling juices (if using a glass dish).
Optional:
I like to place the apple crisp dish on top of a tin foil covered cookie sheet to prevent any
over spill of the crisp onto my oven.
Note: It’s a good idea to check on the crisp 10 minutes prior to its expected doneness. If you still see dry spots of flour showing on the crisp top, you can pat a little butter over those spots and continue the bake.
I recommend serving with vanilla ice cream or whipped cream topping.
The Crooked Ladle
Savor the taste...