Prep 25 mins
Cook 40 mins
I make this dessert a lot in the fall, and wasn't even going to post it until a friend called wanting to know how I make apple crisp, as she had just bought a big bag of apples. I honestly thought everyone could throw together an apple crisp, as it's a very forgiving recipe when it comes to measurements; it's easy to wing it. But, for everyone who wants to know or wants a recipe as a starting-point, here's how I make this classic, traditional autumn dessert. Sometimes I even add a handful of raisins in with the apples; depends on my mood. This is very easy to make; the only part that might give you any grief is peeling all those apples.
- 2⁄3 cup all-purpose flour
- 2⁄3 cup rolled oats
- 1⁄3 cup packed brown sugar
- 1⁄2 teaspoon pumpkin pie spice (see directions)
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 8 cups sliced and peeled apples (8-10 apples, depending on size)
- 1⁄4 cup white sugar
- 1⁄4 cup orange juice
- 1 tablespoon lemon juice
- First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.
- Set aside.
- I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.
- If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.
- As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.
- When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.
- Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.
- Sprinkle white sugar and juices over, and toss well.
- Sprinkle topping over entire surface of apples.
- Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).
- Let cool for a bit before eating; it's good warm or cool.
- I serve it warm, with vanilla ice cream.
Oh, this is a delicious Apple Crisp recipe! The apples were nice and juicy. I used apple pie spice because that's what I had, but the flavor is great and the smell while it was baking was heavenly! Thanks, Carole in Orlando
Yummy, I made this over the weekend because I still had all the apples in my freezer from the fall and I didn't know what to do with them. I still enjoy my apple crisp but your recipe is going to be a definate keeper. Thanks for posting.
This is delicious!! So easy, and everyone loved it. I like the addition of OJ. I reduced the sugar a bit in the filling.