Apple Crisp
Apple pie has been a classic American dessert. However, at our house, I like to make the simple version of Apple Crisp. This recipe is great in the fall with fresh apples or in any season. I have used this recipe with a variety of apples including Honeycrisp, Gala, Fuji, Granny Smith, and others.
To prepare the apples for Apple Crisp, you can use a simple knife to remove the peel and core and slice the apple. However, this apple peeler has reduced the time needed to prepare apple desserts significantly. Evenly spread the sliced apples in a sprayed 9x13 pan.
I like to coat the apples with a little cinnamon/sugar mix. This allows for each apple to have some extra flavoring even if it is not eaten with the crumble. To make the cinnamon/sugar mix, place one cup of white sugar in a storage container (you won’t need all of it for this recipe) and add about 3 tsp of cinnamon. To be honest… I don’t measure. I just go by color. It should look something like this.
Sprinkle a light layer of the cinnamon/sugar mix on top of the apples…
…and then mix into the apples
Soften butter in microwave and mix with flour, oats, brown sugar, and cinnamon to make the crumble mixture.
Spread the crumble mixture over the apples. Bake at 350 degrees for 30-45 minutes.
Now it’s time to enjoy!
Apple Crisp
10-12 Medium Apples (Peeled, Cored and Sliced)
1 1/2 Sticks Butter
1 1/4 Cups Flour
1 1/4 Cups Old Fashioned Oats
1 1/2 Cups Brown Sugar
1 1/2 tsp Cinnamon
Cinnamon/Sugar Mix (1 Cup White Sugar & 3 tsp)
Remove the peel and core and slice the apples. Evenly spread the sliced apples in a sprayed 9x13 pan. Sprinkle a light layer of the cinnamon/sugar mix on top of the apples and then mix into the apples.
Soften butter in microwave and mix with flour, oats, brown sugar, and cinnamon to make the crumble mixture.
Spread the crumble mixture over the apples. Bake at 350 degrees for 30-45 minutes.
