Last weekend, Andy and I picked 130 pounds of apples. Yes, 130 pounds. Clearly, we have zero restraint around fruit. (After all, we’re the same people who picked 50 pounds of strawberries and bought 30 pounds of blueberries earlier this year.) Thank goodness that apples have a pretty long shelf life. And while a lot of those apples will end up in sauce, a fair amount of them will wind up in Andy’s other favorite* dessert: apple crisp.
Over the last seven years, we’ve refined our process and created the perfect system for cranking out batches of crisp. Andy peels, cores and slices the apples. While he’s busy filling the baking pan, I mix up the crumb topping. (Yes, I clearly have the better end of the deal. Don’t tell him though.) Once the pan is full, I toss the apples in cinnamon and sugar and sprinkle on the topping. If we time it right, I can mix up a batch of crumb topping while I’m prepping dinner, which means that the crisp goes in the oven just as we’re sitting down to eat. The result is warm apple crisp for dessert, and if Andy’s lucky, there’ll be vanilla ice cream to go with it. 😀
*His favorite, right after vanilla bean ice cream and chocolate chip cookies, anyway.
I’ve made this more times than I can count, and this is the first time I’ve bothered to write down the recipe. This is another one of those recipes that I do by “feel” – if it looks like it needs more oatmeal, brown sugar or cinnamon, I add some. Feel free to do the same. 🙂
8-10 cups of sliced apples
2 tablespoons granulated sugar
1/2 cup (1 stick) cold butter
2 1/2 teaspoons cinnamon, divided
1 cup old-fashioned oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
Preheat oven to 375. Spread the apple slices in a 9″ x 13″ baking pan. Sprinkle the granulated sugar and about 1/2 teaspoon of cinnamon on the apples. Gently stir to combine.
In a medium bowl, mix the oats, flour, brown sugar and remaining cinnamon. Using a pastry cutter, cut the butter into the oat mixture until the mixture resembles coarse crumbs. Sprinkle the crumb topping over the apples. Sprinkle with extra cinnamon if desired.
Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown. Remove from the oven and serve warm or at room temperature.
Barely adapted from A Taste of the Country, Fifth Edition
Click here for a printable version.