Tuesday, September 29, 2009

Apple Crisp

I promised to post this recipe a few days ago... oops.  Here is the recipe for Apple Crisp.  As I mentioned earlier, this past week I couldn't decide between making apple crisp and apple pie... so I just made both!  I have had and used this recipe forever - it's been a staple in my 'fall recipe' collection for years.  This is a relatively easy dish to make - the the only real labor intensive this about it is waiting the 45 minutes for it to get out of the oven!

Apple Crisp

  • 4 Apples, cored and sliced into 1/4 inch pieces
  • 1/2 cup white sugar


  • 1 1/4 cups rolled oats
  • 3/4 cup unbleached all-purpose flour
  • 1/3 cup (packed) light brown sugar
  • 2 teaspoon cinnamon
  • A dash or two of nutmeg and apple pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted

  1. Preheat the oven to 375°F.
  2. Place the cut apples in an ungreased 8- or 9-inch square baking pan. Sprinkle with the white sugar.
  3. Mix together the topping ingredients in a medium-sized bowl. Distribute the mixture over the top of the apples, and pat it firmly in place.
  4. Bake uncovered for 35 to 40 minutes, or until the top is crisp and lightly browned and the fruit/juice is bubbling around the edges. I recommend serving this hot, but it tastes just as yummy at room temperature.

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