Mama Shirley's Apple Crisp Recipe
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There’s never a substitute for a warm slice of apple pie, but if in this lifetime I’ve ever had one, it’s been in the form of an apple crisp. If you are entertaining or just want to enjoy a quick and easy dessert then this crisp will deliver. The fall apple harvest is always bountiful and full of flavor. Pick wisely to select fruit which is firm, tart, juicy, yet not too sweet! - Bon Appétit
Ingredients
- 12 medium Granny Smith & Macintosh apples (6 of each); peeled, cored and sliced
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 2 cups rolled oats
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- 1 ½ cups packed dark brown sugar
- 1 ½ cups butter, softened
Preparation
- Preheat oven to 350 degrees F (175 degrees C).
- Place apples in a mixing bowl, sprinkle evenly with vanilla. Toss to combine.
- In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
- Evenly place coated apple slices into the bottom of a greased 9x13 inch baking dish.
- Cover apple slices with crumb mixture.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Tips
CHEF ROBERT’S TIPS: This crisp topping is universal; use it in every season to top your favorite seasonal fruit. For the topping be sure to only use unsalted butter (not margarine or salted butter), if not you will end up with an extremely salty topping! This topping can last refrigerated for up to 7 days in a tightly sealed zip lock bag or in the freezer for up to one month.Reviews (0)
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