My favorite thing about Autumn is Apple Crisp. I mean, I enjoy Apple Pie as well, but there is something about that streusel-like oatmeal topping that I absolutely love!!!
What Apples Are Best?
Don't stress about it! There seem to be hundreds of apple varieties out there, so how do you choose? While some varieties may be better than others, they will all work. If you want to make apple crisp because you have a ton of apples on hand, use what you have. However, if you haven't bought them yet, here are a few things to consider when making your purchase.
Tart Apples - Granny Smith, McIntosh, Empire, Cortland
Sweet Apples - Honeycrisp, Golden Delicious, Ruby Red
Not So Good For Baking - if you have the option, consider avoiding Gala, Fuji, and Red Delicious. These are great for eating fresh, but they get mushy when cooked.
If you use sweet apples, you can decrease the amount of sugar you add. Conversely, if you are using tart apples, you will need more sugar. But you also have the option to get wild and crazy and use a combination of apples!
Watch Me Make It
The 'Recipe'
You know my recipes are always estimations. I typically make Apple Crisp in a deep pie plate, but you can make this in a round cake pan, a square baking dish, or if you are feeding a crowd, make a 13x9 pan. Just scale up the ingredients for a bigger pan.
The Ingredients
The Apples:
4-5 apples, peeled and evenly sliced
1-3 TBSP sugar (this depends on the apples you used and your preference)
1 heaping TBSP flour
1 tsp cinnamon
1 tsp vanilla extract (optional)
small pinch of salt
The Topping:
1/2 cup oatmeal
1/2 cup flour
1/2 cup packed brown sugar
1/3 cup melted butter
2 tsp cinnamon
1/4 tsp nutmeg (optional)
Instructions
Combine all ingredients in the "The Apples" list. Layer the apples into a well-greased deep pie pan. Arrange as best you can to minimize large air pockets.
In a large bowl, add flour, brown sugar, cinnamon, nutmeg and oatmeal. Combine well, then drizzle in the butter. Stir until well combined.
Place the oat mixture on top of the apples.
Bake at 350F until the apples are tender and the topping is browned (30-50 mins). The time for this depends greatly on the thickness of the apple slices and the shape of your baking dish. If the topping seems to be done before the apples, lightly cover the crisp with aluminum foil and continue to bake until the apples are done.
Variations
In addition to the 2 optional ingredients I listed above, there are other variations you can try.
-Make this gluten-free by using gluten-free all-purpose flour.
-Do half apples and half pears for a Pear and Apple Crisp.
-Skip the apples and make a Berry Crisp with raspberries, blackberries, and blueberries.
-Add 1/2 cup dried cherries to the apple mixture.
-Add a small sprinkle of ginger or allspice to the topping or apple mixture.
-Add 1/2 cup chopped pecans to the topping.
Serving Suggestions
I prefer my apple crisp a little warm when I eat it, but it's also good cold.
Eat it on its own or topped with a scoop of good vanilla ice cream.
Whether or not you include ice cream, a drizzle of caramel or chocolate syrup adds additional flavor.
Top with a dollop of whipped cream and a sprinkle of pecans.
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