9.29.2017

Apple Crisp

September is apple everything while October is all about pumpkins.To me, September is "Pre-Fall" and as soon as it arrives, I start making recipes that have apples in them.
  Both Kevin and Kate's favorite dessert is Apple Pie or Apple Crisp.
I have a yummy Apple Pie Recipe and a delicious Mason Jar Caramel Apple Pie with struessel topping recipe that I make, but I hadn't perfected my Apple Crisp recipe....until now.

I want you to know that I have tried out & tweaked almost 10 different Apple Crisp recipes. They were good, but they weren't THE ONE. They weren't blog worthy. I would adjust ingredients, measurements & baking time and I FINALLY perfected it to a recipe that is blog worthy and one that is now my official Apple Crisp recipe that I will make forever and ever.
Here is what you need:
Filling:
4-5 large Granny Smith apples peeled and sliced
3 Tbsp butter, melted
2 Tbsp flour
1Tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
Drizzle of Caramel syrup 

Topping:
1/4 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt 
1/2 teaspoon baking powder
1/3 cup butter, melted


Directions:
 Peel the apples...

Slice the apples & set aside.
In a bowl, combine the melted butter,  2 T flour,  lemon juice, vanilla extract,  brown sugar, ground cinnamon & salt:

Stir it together.
Then, put the apples in a gallon zip lock bag and pour in the mixture. Shake the bag so that all the apples are coated:
Pour apples into an 8x8 baking dish:
Drizzle with caramel syrup:

Now it's time to make the topping. In another bowl, addbrown sugar, flour, oatmeal, cinnamon, nutmeg,  salt & baking powder.
Stir together & then add the 1/3 cup of melted butter: Mix until combined:

Add the topping on top of the apple mixture:
Bake for 30-35 minutes at 375 degrees....when it's done it will be nice & golden brown
Let it sit for at least 10-15 minutes before you serve it.
I always serve my Apple crisp with a scoop of vanilla bean ice cream.
Part of this recipe comes from my Grammy's Apple Crisp recipe that was in her recipe box that was from Muriel in 1937. I changed the topping up & added the caramel.
I have a feeling I will be making Apple Crisp a lot this Fall....I've made it 3 times this month!
I'm really proud of this recipe and hope you love it as much as we do!

Here are some other apple recipes you might like as well:
Mason Jar Caramel Apple Pie:


Caramel Apple Cider Cookies:


Let me know if you make any of these apple recipes
In just a few days it will be October which means pumpkin everything!

4 comments:

  1. Thank you for taking the time to perfect your apple crisp recipe.....I made it this weekend and it was amazing. The pan was scrapped clean!

    ReplyDelete
  2. How will this do if I make it the evening of day 1, but don't serve until the evening of day 2? Or should I assemble on day 1 and then bake on day 2? I just don't have time to assemble and cook in the same day. Thank you!

    ReplyDelete
  3. YUM! I'm literally going to make this tonight!

    ReplyDelete

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