Autumn Apple Crisp
- Reviews 5
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
Topping
- 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
Filling
- 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
Directions
- 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.
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