Fall Favorite any Crowd will Enjoy!
This dish is perfect to have the kids help with because they can get their hands right in there. This recipe is minimal ingredients and no electric anything!
Preheat your over to 350 – no grease required – but you can spray with a butter flavored cooking spray if you prefer.
8 inch cake pan (serves approx 6) or you can go larger with a 13x9x2 pan. If you go larger, you’ll need 8-10 large apples (serves 10+ depending on serving size and I also recommend increasing or even doubling the topping (If only because it is so darn delicious!)
Ingredients:
- 5 Sliced Apples (Granny Smith, Cortland or Ida Red’s are most popular)
- 1 1/2 tbsp fresh lemon juice
- 1/2 cup butter (room temperature) cut in pieces
- 1 cup flour
- 1 cup sugar
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- You will need 1 large mixing bowl and one small/med mixing bowl
- 1 fork and maybe a spoon or 2
Start with your large bowl with just the lemon juice in it. Peel and slice your apples – the thinner you slice the less “chunky” they will be when done baking. I peel and slice one or two apples at a time and add them right into the lemon juice to keep them from turning brown since apples brown very quickly when exposed to air. Continue peeling and slicing until all apples are in the bowl with the lemon juice. I do all of this with my hands but you can use a spoon. Once all the apples are mixed with the lemon juice I take some liberties and sprinkle in some nutmeg to carry flavor through the whole dish.
I have also modified by adding cinnamon sugar as well at this point. With both you’ll want to mix it as evenly as you can to prevent too much flavor in any one bite when done.
Dump the applies right into your baking pan (can use metal or glass – I like glass so I can see thru but either works. You will need to strategically spread around your slices. It will bake down and you want it to be nice and even at the end. I sometimes cut or break my slices in half by hand to fit better around the edges of the pan. Tip: Don’t compress too much as the topping will seep down a bit into the gaps during baking and make sure you leave at least 1/2″ at the top to hold the topping.
In the smaller bowl use a fork to combine your flour, sugar, salt & cinnamon. Next, add your pieces of room temperature butter using the same fork incorporate the butter into your dry ingredients. The tines of the fork work great for this part of the process and you will end up with something resembling a crumble. Once your crumble is ready you simply pour or scoop the crumble directly on top of your apples and spread around to get a nice even covering. You can also use your hands for this part which is also easy, fun and kid friendly leaving not much to have to clean up.
Pan goes into the oven and bakes – you’ll want to check it around an hour and with glass you’ll see some bubbling of the juices up the edge of the pan but you also want to look for a nice even darkening of the crumble.Now all that’s left to decide is what to pair it with! We love it warm fresh out of the oven or reheated in a microwave works great!
Your Apple Crisp can be topped or paired with:
- Ice Cream
- Whipped Cream
- Caramel Sauce
- Sliced Cheese (Sounds strange but it is a good balance to the sweet)
- Really Anything you enjoy Apple with just Have Fun With It!
My last request is to please let me know what combinations you’ve tried and liked – I’m always looking for additional suggestions myself!
