Apple Crisp

Some recipes I’ve made so many times that I don’t measure anything. This is one of those comfortable, rock-solid dishes that have filled my kitchen countless times with a warm, spicy aroma. But don’t worry: I kept track of what I do so you can enjoy this fall favorite in your home.

I used Granny Smith apples myself, but you can use Honeycrisp, Pink Lady, Jonagold, Braeburn, Mutzu, and the like. My old hand-cranked apple peeler/corer/slicer makes this favorite a snap to put together. This recipe isn’t super strict, so if your baking dish or apple supply is different from mine, simply adjust the ingredients to fit your needs. Apple Crisp isn’t like making a cake where a little more baking powder will throw things off.

This dish is also easy to make gluten free, by substituting 1 1/2 tablespoons of corn starch for the flour in the apple mix, and by using gluten-free oats and your favorite gluten-free flour in the topping. Go vegan by substituting coconut oil for all of the butter. Enjoy!

Preheat oven to 350 F. Get out a 9 X 13 glass baking dish (or baking dish of your choice). In a large bowl, place:

8 cups of thinly apple slices (I used 5 good-sized apples, about 2 1/2 pounds before peeling and coring)

In a smaller bowl, mix together:

1/2 cup white sugar

1/3 cup brown sugar

3 tablespoons AP flour

1 teaspoon Apple Pie Spice (combo of cinnamon, nutmeg, ginger, cloves)

1/4 teaspoon salt

Sprinkle the sugar/flour mixture over the apple slices and toss until coated. Add in:

2 tablespoons fresh lemon juice, or to taste

Place prepared apples into the baking dish. Dot the top with:

4 tablespoons unsalted butter, in small pieces. Now for the topping:

Crisp Topping

In a glass bowl, melt:

6 tablespoons unsalted butter

Stir in:

1 teaspoon Apple Pie Spice (or combo of cinnamon, ginger, nutmeg, cloves)

Mix in:

1/2 cup AP flour

1/2 cup finely-chopped pecans

1/2 cup packed brown sugar

3/4 cup old fashioned oats (NOT quick-cook)

pinch of salt

Mix completely together. Mixture will be crumbly. Sprinkle the topping over the prepared apples. Bake in oven for about 40 to 50 minutes, until the apples are bubbly and cooked through, and the topping has crisped to a golden brown.

Wonderful served warm, with vanilla ice cream and/or creme anglaise. (recipe here, mid-post: http://bakingwithjulie.com/a-berry-good-shortcut-for-shortcake/)