Apple Crisp

A great dish to make in the Fall or Winter. Instead of having to make pie crust (a very last minute job) or buy apple pies.  Actually this is delicious any time of year…..if you like apples with a wonderful crisp topping.  Serve room temperature or warm with a scoop of ice cream to make it even better!  It’s an easy recipe – the most time consuming part is peeling and slicing the apples.

This recipe can be cut in half and baked in an 8 x 8 dish (approx. size).

Spray a 9" x 13"  or 10" x 14" deep sided baking dish with Pam.

Preheat oven to 375 degrees.

Apple Filling:
6 large or 7 medium Granny Smith apples, cored, peeled and sliced thin
Juice of 1 lemon (approx. 1 tablespoon)
1 tablespoon vanilla
1 cup packed light brown sugar
1/8 cup cornstarch

1. Put the sliced apples in a large bowl, separating the slices with your fingers.  Toss with lemon juice and vanilla.  

2.  Mix the light brown sugar with the cornstarch.

3.  Add sugar mixture to apples and toss well.

4.  Pour mixture into prepared baking dish and scrape in any juices left in bowl, making sure to spread apples out and press down (to make room for the topping).

2 cups packed light brown sugar
2 cups quick cooking oats
2 cups flour
2 teaspoons cinnamon
2 sticks unsalted butter, melted

1.  Mix together all dry ingredients in a large bowl.  Stir in melted butter until mixture is crumbly

2. Evenly spoon all of the topping over the apples, pressing down lightly.  It will look like a lot but the apples will bake down in the oven.

Bake about 50 minutes until the topping is lightly browned and the apples are starting to bubble around the edges.

Remove from oven. Sift confectioner’s sugar over top (optional).

At this point, you could let it cool down slightly before serving  by scooping portions with a large serving spoon.  You could also, cool it and refrigerate it up to 2 days, then reheat in oven before serving.