You can’t beat some really good apple crisp.  Just ask me, I’ll tell ya.  With all of the apple farms in the area, you shouldn’t have any problem acquiring the right apples you need for this simple recipe for apple crisp.  Hey, don’t forget to top with vanilla ice cream and it wouldn’t hurt to drizzle a little caramel on top.  Enjoy!

 

For the Filling

  • 6 medium baking apples, such as Granny Smith (2 1/2 to 3 pounds)
  • 1 orange, zested and juiced
  • 1/4 to 1/2 cup (50 to 100 g) granulated sugar, depending on tartness of apples
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Topping

  • 3/4 cup (105 g) all-purpose flour
  • 3/4 cup (65 g) old-fashioned rolled oats
  • 1/2 cup (100 g) sugar (option: combine 1/4 cup brown sugar + 1/4 cup granulated sugar)
  • 1/2 cup (115 g) butter, melted (1 stick)
  • 1/8 teaspoon kosher salt

Directions

  1. Heat oven to 350 degrees F (177 C). Butter a 9-inch square (or 2-quart) baking dish.

Make the Filling

  1. Core apples then cut into 3/4-inch pieces. Add apples to a large bowl with orange zest, orange juice, sugar, cinnamon and nutmeg. Stir then add to baking dish.

Make the Topping

  1. To make the crisp topping, combine flour, oats, sugar and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over apple filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)

Bake Apple Crisp

  1. Bake 1 hour to 1 hour and 30 minutes or until juices are thickened, the apples are tender and the topping has turned light golden brown. If the topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are done.

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