Fall has arrived! My favorite season! I love the colors, the new episodes of all my favorite shows, the football (not so much the NFL team that I have unfortunately sworn allegiance to as they are a GIANT mess right now, but I hear that my alma mater is doing FANTASTICALLY, so at least there’s that. So proud of you, Regals- especially you, baby brother! Keep it up!) and, of course, the apples.
The weather has turned quite crisp in Syracuse, and at the Berrigan House, we have used this as an excuse to buy excessive amounts of apples, (that we convince ourselves is ok because we find decent deals at the farmer’s market) which we use to bake all kinds of tasty fall dishes. As I was fortunate enough to find a DELICIOUS (and deliciously quick and easy) apple crisp recipe on Pinterest, it has fallen to me to bake an apple crisp on a fairly regular basis. With the start of fall, the leaf and apple-themed decorations flooding the halls, the talk of Johnny Appleseed and the K-2 field trip to the local apple orchard on my mind, I thought now would be a good time to take a break from the Dewey Decimal system and the books sitting in my library (which seem to somehow be multiplying) and share the recipe I’ve been using with you!
*Full Disclosure: This is not my recipe. I found it on someone else’s blog and made a few minor adjustments based on what we had in our kitchen and my own desire to do less dishes when I was done. The original recipe can be found at http://www.inspiredtaste.net/18686/apple-crisp-with-oats-recipe/ Enjoy!*
It’ll take you about 25 min. to make, an hour to bake and not long at all to finish!
You will need . . .
For the Filling:
Approx. 10 small apples or 6 medium-sized apples
1/4–1/2 c. white sugar (depending on the tartness of the apples)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
For the Topping:
3/4 c. flour
3/4 c. oats
1/4 c. brown sugar
1/4 c. white sugar
1/2 c. butter (1 stick), melted
a pinch of salt
Heat oven to 350 degrees. Butter a small baking dish. (A 2 quart oval-shaped glass dish works well for us. The original recipe states a 9 inch square pan. Use your discretion.)
Core apples and cut into 3/4 inch cubes. Throw in a large mixing bowl and add the sugar, cinnamon, and nutmeg. Stir it up and throw it in your buttered dish.
This is my favorite part of the recipe. The oats are so tasty. I use the same bowl to mix the ingredients to save on dishes and add a little apple flavor to the crumbs. (I may be imagining the apple flavor. Using the same bowl probably doesn’t affect the taste, but I pretend it does.)
Combine the flour, oats, sugars and salt. Add the melted butter and stir until it’s all crumbly. Sprinkle over the apple mixture. I do this with my hands, as the original recipe suggests (I’m trying really hard not to infringe on anyone’s apple crisp rights). It’s easy then to make a couple larger clumps of topping and make sure that the apples are all covered evenly.
Bake at 350 for 1 hour. By then the crumbs should be turning golden brown and the apples should be tender. If you want your apples softer, you can cover the pan with aluminum foil and keep baking. We’re much too impatient to do that ourselves, but to each their own.
Hopefully your crisp will then look something like this (or maybe even better!) . .
Sometime next week I’m looking forward to updating you all on my community’s upcoming weekend getaway to NYC! So excited!
(Just kidding! Hope you enjoyed that, Caitlin Lanis!)