Fall is officially upon us. And what comes with fall?? Apples of course! Last weekend I managed to catch the end of the apple picking season and came home with bags of cooking and eating apples. The eating apples went in a flash leaving me with lots of cooking apples to play with. My first thought when it comes to apples desserts is always apple crisp. It’s a really easy dish to make and is hard to mess up. So long as you are happy getting your hands dirty (which isn’t so bad since then you get to lick the delicious topping off), you will end up with a crumbly topping. This dessert is also great for a big group since it has great table appeal and always reminds people of their mom’s or grandma’s cooking. The only real work is preparing the apples, but you can always rope in a couple helpers to make a peeling and slicing assembly line. This crisp is so good you’ll definitely be able to get some volunteers.Nothing feels like fall more than a nice big helping of apple crisp so try to embrace the colder weather by making yourself some!
Makes 9 servings
- 1 1/2 cup flour
- 1/2 cup packed brown sugar
- 1 tsp salt
- 4 tbsp white sugar
- 1 cup unsalted butter cut into chunks
- 2 cups large flake oats
- 3 lbs cooking apples (Bramleys and Macs are good)
- 2 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/2 cup white sugar
- 1 tbsp flour
- Preheat your oven to 375F (180C).
- First, make the topping. In a large bowl, mix flour, brown sugar, salt, and the white sugar.
- Cut in the butter and use your hands to evenly distribute the butter in the flour.
- Add the oats then use your hands again to mix evenly making a clumpy, crumbly mixture.
- Put the entire bowl with the topping into the freezer while your make the filling. This will cool the butter again so that it will melt a little further along in the cooking making a very crumbly top.
- To make the filling, mix the sugar, flour, and cinnamon into a large bowl.
- Peel and cut the apples into evenly sized chunks. I tend to slice the apples into 24ths (into quarters, then each quarter in half then each half into thirds). If I’m using smaller apples (aka supermarket ones) I’ll cut them into 16ths.
- As you are preparing the apples, put them into the bowl and toss to coat with the sugar cinnamon mixture and drizzle lemon juice on top to prevent the apples from browning.
- Once all the apples have been sliced, transfer them into a 2 quart glass baking dish.
- Take the topping out of the freezer and evenly sprinkle over the apples.
- Place the dish on a baking tray (to catch any liquid that may ooze out while baking) and make until golden and bubbly, about 55minutes.
- Allow the crisp to cool for 20mins before serving to allow the apple juices to thicken.
- Serve with old cheddar cheese, ice cream, or custard.