Recipe by GreyhoundX3
A classic autumn dessert, apple crisp, can be enjoyed all year long. This is a great recipe that combines cinnamon apples with an oatmeal topping that is similar to an oatmeal cookie. It is wonderful served warm with vanilla ice cream or whipped cream.
Top Review by Food Snob in Israel
Really delicious. I think I used an extra apple or two. I probably could have used more...or slightly less "crisp" (topping) because it felt a bit unbalanced to me, but just a bit. I added about 1/8 teaspoon cloves to the apples. A bit more cinnamon and nutmug (wasn't necessary!!!!) and a fresh lemon squeezed over the apples to keep them from turning color (cause I left mine out for a while before I did anything with them. which I also didn't think was necessary.) I used ww flour for the topping. No problems there. It was SURPRIZINGLY good cold!!! Kids loved it. I loved it. Thank you so much. I'll use this over and over again.
- 9 medium granny smith apples
- 1 tablespoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 tablespoons sugar
- 2 tablespoons dark brown sugar
- 1 pinch salt
- 1 teaspoon vanilla
- 3⁄4 cup all-purpose flour, sifted
- 1⁄2 cup dark brown sugar, packed
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 3⁄4 cup quick-cooking oats
- 3⁄4 cup butter, softened
- 1 pinch salt
Directions See How It's Made
- Preheat oven to 375 degrees.
- Peel apples and cut them in half. Core seeds and then cut into 1/4 inch thick half moon slices.
- Mix all apple filling spices, salt, vanilla, sugars in a large mixing bowl and add sliced apples and toss gently to prevent browning.
- Let apples sit while you prepare crisp topping.
- To prepare crisp topping, combine all listed ingredients except butter and mix well.
- Cut softened butter into chunks about 1/4 inch square then dump into dry ingredients.
- Using your hands, squeeze/knead butter into dry mixture and work it into a well mixed dough ball.
- Pour apples and all juice into a 9 X 9 baking dish.
- Pinch off small nickle sized balls of dough and cover entire top of apples, stacking dough balls onto eachother until completely covered.
- Place baking dish on a cookie sheet to make it easier to transport and protect over flow in oven and place in oven.
- Bake 45 mins or until bubbling and browned on top.
- Let sit 30 mins before serving. It will be more runny if served still warm. It is best if it sits at least 4 hours at room temperature to set up completely. Cover and refrigerate.