Fall is definitely the time for all things apple! One of my favourites is apple crisp. Just thinking about it is making me hungry.
I like to start by measuring all my ingredients and prepping the pan. That way, the rest goes so much faster.
Once the butter has melted, add to the dry ingredients and blend until crumbly and well blended. I use a pastry cutter but you could use two knives worked against each other.
I add the spices directly to the apples. I like lots of cinnamon so I don’t measure – I just sprinkle until the apples are completely covered. I also add nutmeg, allspice and cloves.
Spread the topping evenly over the apples. The crisp is then ready for the oven.
Bake until the apples have softened and the topping is golden brown.
To serve, I add a dollop of warmed caramel sauce and whipped cream.
- 2/3 cup butter, melted
- 2½ cups lightly packed brown sugar
- 2/3 cups flour
- 1 1/3 cups rolled oats (not instant)
- cinnamon, nutmeg, allspice and ground cloves
- 10 peeled, cored and sliced apples
Grease a 9″ x 13″ pan. Preheat oven to 375 F oven.
Brown the butter and add to the flour, brown sugar and rolled oats. Use a pastry cutter or two knives worked opposite each other to blend until crumbly. Season the apples with the cinnamon, nutmeg, allspice and ground cloves. Spread the topping over the apples. Bake for 40 minutes or until the apples are tender and the topping is golden brown.
Recipe from Purity Cook Book, The Complete Guide to Canadian Cooking.