Apple Crisp has long been one of my family’s traditional fall desserts.
I can still remember how excited I used to get every fall when it came time to pick the apples off the tree in the backyard and how much I’d look forward to having leftover apple crisp for breakfast.
When it comes to picking apples, there are a lot of choices. I always start with the apples that look the best and from there try to mix it up some, using two or three types that have varying amounts of sweet, tart, and crunch.
Normally, I include two or three Granny Smiths in the mix, which adds a nice sour taste to the final crisp but wouldn’t use all Granny Smiths, because the crisp would be way too tart.
This Apple Crisp recipe is a delicious way to use fresh apples in the fall. You can read more about this recipe in The Fall of Apple Crisp.
- 8 to 10 apples
- 2 cups flour
- 1 cup white sugar
- 1 1/4 cups rolled oats
- 1 1/4 cups brown sugar
- 3 tsp cinnamon
- 1 1/4 cups butter
- In a large bowl mix the together the flour, sugar, butter, oatmeal, 1 cup of brown sugar, and 2 tsp of cinnamon. Mix everything together using your hands until it’s turned into small pebble-sized clumps of dough.
- Peel and core the apples, slicing them into thin strips. Once you have enough apple slices to fill a 9 by 13 glass pan to just under the rim, mix the apples with 1 tsp of cinnamon and the remaining 1/4 cup of brown sugar.
- After you’ve mixed the apples and brown sugar together, pour the flour mixture over the top, making sure to spread it evenly across the entire pan.
- Bake in a 350°F oven for 50 to 60 minutes or until the crisp mixture turns a nice golden brown and the apples have lost their crispness, but still, have somebody.
- This crisp is delicious on its own, served with whip cream, or with ice cream.