Sunday, September 20, 2009

Recipe #6: Apple Crisp

This has been my favorite recipe since I was five years old -- literally, the recipe I have is written out in my kindergarten teacher's handwriting. Mrs. Debartolo handed it out to everyone and their parents after a trip to Holmberg Orchards in Gales Ferry, Connecticut (the same orchard I visited with my family yesterday -- read about it and see pics here). My sister and I have helped our mom make this since we were little kids and have made it ourselves as adults, and everywhere I've ever brought it -- whether to a friend or relative's house or work for a breakfast treat -- it's always received rave reviews. I serve it with a bit of homemade whipped cream on top, but Cool Whip will do too. Either way, top this apple crisp with a bit of the cream when it's still hot and it will start to melt, making it that much more delicious! BONUS: While cooking, this also makes your house smell wonderful. This is a very simple recipe, and the hardest part (besides peeling the apples which isn't actually hard at all) is waiting til it's cool enough to eat to dig in. Please note -- wherever you see a (*) next to an ingredient or tool, there is a comment about it below the recipe. Enjoy!

Apple Crisp

Prep time: 30 minutes (includes time peeling apples)
Cook time: 45 minutes

8 cups peeled, sliced apples*
2/3 cup sifted flour
1 teaspoon salt
2/3 cup oats
1 cup packed brown sugar
2 teaspoons cinnamon
2/3 cup melted butter*

13x9 baking dish, greased
apple corer (optional)*
mixing bowl

Preheat oven to 375. Place sliced apples in greased baking dish.

Combine flour, oats, cinnamon, brown sugar, salt and melted butter. Mix until crumbly.

Sprinkle evenly over apples to coat well.

Bake for 45 minutes.

Serve with whipped cream.

-Apples: I used Macintosh apples because to me, they're the perfect mix of sweet and tart. But if those are unavailable where you live, you can use any variety that you enjoy. Granny Smith apples are also good. In case you're not sure what a Mac looks like...

-Butter: Since I hate when recipes don't specify whether you're supposed to measure butter before or after it's melted (is it 2/3 cup before it's liquid, or once it's already liquid?), I'll specify for you -- it's 2/3 cup after it's melted. For me, that translates to one full stick and three tablespoons of another before melting. Also, use salted butter. It makes it so much richer.

-Apple Corer: I have one of these handy tools that I got from Linens 'N' Things, but since I believe they're out of business, I'm pretty sure you can also find them at Walmart. I believe I spent a grand total of $5 on it, and it's completely worth it. It's a two piece tool that's pretty invaluable if you bake/cook with apples often. Otherwise, even making this recipe, I've found you lose a lot of apple "meat" just cutting around the core. It's simple to use. Shove the simple/sharper part through the core, ensure it's poking out the right spot on the bottom skin. Push through skin, and remove. Pop out core. Bam-o, done! Here's some pictures in case you don't know what I'm talking about:



Mangerati said...
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Tara said...

YUMMY!!! I love me a good apple crisp!! Going to have to try this one!

Thanks for stopping by my blog!!

Anonymous said...

I think only about half those apples in your pic are Macs. The ones with the streaks of color are Cortlands and the Macs have little dots. I know I'm a totally crazy apple Nazi but I worked on an apple farm for a couple years and learned to sort bushells of seemingly identical apples just by sight. Personally, I prefer baking with Cortlands anyways because they hold their shape better than Macs.

In other news, I can't wait to make this!