Tuesday, September 29, 2009

Apple Crisp

Here's another fall baking post from me. :) I can rarely make it out of the month of September without making some of this Apple Crisp. Again, it's a recipe from my mom that I've loved since childhood, and I've never bothered trying another recipe. I think it's delicious, and everyone I've ever made it for agrees (at least that's what they've told me!). Before I get to the recipe, a couple tips:

- If you have a mandoline, it makes quick work of slicing the apples. I'm not great with a knife, and my knives aren't very good anyway, so having a mandoline to do all the slicing for me is a godsend. I peel the apples, core them with my apple corer, cut them in half, and then it's just a few quick swipes across the mandoline (set at 1/4") and I'm done.

- When you get to the part where you sprinkle the topping over the apples, you'll probably think that there's too much of it and it's too powdery. Don't worry - I think this every time too, but it always turns out great after it bakes! Here's a picture of mine before I put it in the oven.

- It's mandatory to eat this with a generous serving of vanilla ice cream. I usually eat mine with more than is shown in the picture above, but I wanted you to actually be able to see the Apple Crisp in the picture. ;)

Apple Crisp

10-12 Granny Smith apples, peeled and sliced
1 ¼ cups brown sugar
¾ cups sifted flour
1 cup quick-cooking oats
2 tsp. cinnamon
¾ cups chopped walnuts
¼ cup granulated sugar
2 tsp. lemon juice
¼ lb. butter

Use a 9x13 baking dish. Put half of the apples in the pan. Sprinkle with 1 tsp. lemon juice, 1 tsp. cinnamon, and ¼ cup granulated sugar. Add remaining apples. Sprinkle with 1 tsp. lemon and 1 tsp. cinnamon. Mix brown sugar, flour, and oats. Cut in butter. Add nuts. Spread over apples. Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream.

1 comment:

  1. This looks like a really solid recipe. I love anything with baked granny smith apples. It is one of my weaknesses. I will be trying these soon! Thanks for the recipe!