Prep 15 mins
Cook 50 mins
- 1 1⁄4 cups quick-cooking oats
- 1⁄4 cup unbleached all-purpose flour
- 1⁄4 cup brown sugar
- 1⁄3 cup unsalted butter, softenend
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 3 cortland apples, peeled, sliced
- 3 mcintosh apples, peeled, sliced
- 1 tablespoon lemon juice
- Put rack in bottom of oven. Preheat to 350°F.
- Crisp: In a bowl, mix oat, flour and brown sugar. Add butter and stir well. Set aside.
- Garnish: In another bowl, mix brown sugar and cinnamon. Add apples, lemon juice and stir well.
- Spread the garnish in a square baking dish of 8 inches. Cover with the crisp. Cook in oven about 50 minutes. Let cool.
- Serve lukewarm or at room temperature. Delicious with vanilla ice cream.
Great recipe! I love the apple-to-crisp topping ratio. The spices were just right. My only concern is the cooking time. I was skeptical about the "50 min" indicated on the recipe. It seemed too long as most crips cook in 35 minutes. I ended up taking mine out 15 minutes shy of the full time and it was done. As a matter of fact...a bit "overdone" for me at that time. Be sure to always check just to make sure. The smell of the crisp should be like a "warm fall day" and not a "midnight bonfire."
I enjoyed this for a nice afternoon treat. I scaled the recipe down for 2 and used fuji apples. Thanks! (Edited to add stars)
This recipe is wonderful! The crisp comes out so juicy, but not soggy with a lovely crunchy crust and intense apple, cinnamon flavour. Mmmm, sooooo good!
I used a variety of sweet and sour apples, left out the sugar in the filling, upped the cinnamon and reduced the butter a tad. It worked out wonderfully and everyone enjoyed it.
My crisp only needed 35 minutes in total and I had to cover it after 20 to prevent over browning on top.
THANK YOU SO MUCh for sharing another keeper with us, Boomie!
Made and reviewed for Aussie/NZ Recipe Swap #49 February 2011.