Scott and I went apple-picking last Saturday.* We had such a great day, and came home with nearly 30 pounds of apples.** So now I have apples everywhere, and I’m looking for ways to use them up. A crisp sounded perfect for last night, so we had a light meal of soup and gorged ourselves on apple crisp with whipped cream.
3 pounds tart apples
2 tablespoons lemon juice
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons cold butter (1/2 stick)
1/2 cup chopped walnuts or pecans
Peel, core and chop apples, toss in a bowl with lemon juice to prevent darkening. In a separate bowl, combine brown sugar, cinnamon, and nutmeg; stir into apples. Set aside.
In another bowl combine flour, sugar and oats.
Cut butter into 8 pieces, and cut butter into flour until mixture looks like crumbs. Stir in nuts. Butter a 10 X 10-inch baking dish. Spread apples in bottom of baking dish then sprinkle with flour mixture. Bake at 375Â° for 30 to 45 minutes, or until apples are tender and topping is lightly browned. Serve warm or at room temperature.
Notes: I didn’t peel or chop the apples. I left the peel on, and sliced them into 1/4-inch slices. I also didn’t use the nuts.
I liked this recipe because it uses less flour and less white sugar than the Apple & Pear Crisp recipe. Of course, with the addition of brown sugar, it uses more sugar overall, but I like the oats added in. That makes me feel healthier. It also uses less butter.
Next time I make this, and that will be soon, I’m going to use whole wheat flour instead of the white flour, and I’ll still skip the nuts. This recipe is pretty yummy as is, though.
*I skipped Rhinebeck, because my wallet could handle apples better than a yarn orgy.
**And almost 70 pounds of pumpkins!