6-8 relatively tart apples (Granny Smith, Winesaps, or any good pie apple)
1/4 cup white sugar
2 tablespoons brown sugar
2 tablespoons flour
2 teaspoons cinnamon
1 teaspoon nutmeg or ginger or both (depending on your tastes)
pinch of salt
Topping:
1/2 cup butter (softened)
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats (do not use instant oatmeal - you'll get mush)
2 teaspoons cinnamon (more if you like more)
Instructions
Preheat oven to 350 F. To make filling, peel and slice apples thinly and mix with remaining filling ingredients until well coated. Dump into a good sized baking dish. I use a 13"x9" dish, but the smaller the dish, the deeper the filling. Let that rest while you make the topping.
To make the topping:
Cream butter and sugar until fluffy. Add in flour and cinnamon, combine well and then incorporate the oats. You want a cookie dough consistency; if it seems a bit soft or loose, add more oats. It should be lumpy.
Using your hands, pat small handfuls of dough until they are flat and about 1/4" thick. Layer dough pieces so that they cover your entire dish. Don't worry if there is too much or too little dough - just aim for relatively even coverage.
Place in oven and cook for 30-45 minutes until bubbling and hot. Let cool a bit and serve with vanilla ice cream. This is a great dish for playing around. Add raisins or cranberries to the filling, slivered almonds to the topping, or just use the topping over your favorite pie filling for a good crustless dessert. It is also very forgiving in terms of baking time and preparing ahead. I will often make the filling and topping in advance, store in the refrigerator, and combine just before sitting down to dinner. It will cook during dinner and be ready to serve for dessert.
Originally Submitted
11/18/2008
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