Every Fall, my family heads out to one of the local apple orchards to spend a chilly Sunday morning picking apples. It’s become a tradition and I look forward to eating and making delicious treats from the half bushel we bring home for our family of four.
One of my favorite things to make is apple crisp. Warm, almost melt-in-your-mouth bites of apple combined with a sweet crunchy topping—I would honestly eat the whole pan if I didn’t show a fraction of self-control. It’s that good, especially just out of the oven.
Do yourself a favor and make a batch of this apple crisp before Fall passes you by. It’s a perfect dessert for the autumnal weather and it’s easy to throw together—the hardest part is peeling the apples.
Apple Crisp
- 8-10 medium-sized tart apples (I like Jonathon apples)
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 stick (8 TB) cold unsalted butter
- Peel, core, & cut apples into small chunks. Spread into a 11 x 7 or 9 x 13 inch un-greased baking dish.
- Mix together dry ingredients in a large bowl.
- Cut butter into dry mix using a pastry blender, two knives, or your hands until the mixture resembles coarse breadcrumbs.
- Scatter topping over the apples. Tap dish once or twice on counter to settle crumbs a little.
- Bake at 375° for 50–55 minutes until topping is golden and apples are fork tender.
image credit Holly, Artist Mother
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