Saturday, October 8, 2011

Apple Crisp




This time of year makes me think of comfort food and apples and trees that look like they are on fire with color.  Michigan in the Fall is AMAZING!  I am really going to miss it!  One of our favorite Fall activities is picking our own apples and pumpkins at one of the many orchards around here.  So with apples coming out of our ears, I of course turn to dessert to use some of them up.  Apple crisp is one the top of my apple dessert list, especially when it has extra crumble on top and good vanilla ice cream melting over the top.  Hungry yet?  Ok, here is the recipe... I found it over at the Parsley Thief. (I did alter it just a bit)

Apple Crisp
(10 servings)

6 apples, peeled and cored (I used Fuji, fresh off the tree)
1 t lemon zest
1 T lemon juice, fresh squeezed
1/2 cup sugar
1/4 cup flour
1 t cinnamon
1/2 t nutmeg

Crumble topping:
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar, packed
1/4 t salt
1 cup oatmeal
2 sticks cold butter, diced

Preheat the oven to 350.  Slice the apples into bite sized chunks.  Place in a large mixing bowl and combine with the lemon zest, lemon juice, 1/2 cup sugar, 1/4 cup flour, cinnamon and nutmeg.  Toss to combine and pour into a greased 9x13 pan.

In the bowl of a mixer, fitted with the paddle attachment, combine the flour, sugars, salt, oatmeal and butter.  Beat on low for for 1-2 minters until the butter is incorporated and the mixture crumbles.  You can also do this with a pastry cutter or your fingers.  Sprinkle all the crumbles evenly over the apple mixture.  Place on a cookie sheet lined with parchment paper and bake for 1 hour, or until the topping is golden brown and the apples are bubbling.

Serve warm with vanilla ice cream!

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