Old-Fashioned Apple Crisp
I'm sure there are apple crisp recipes posted already but here's one more. I've made this 2 times in the last month, so to me it's a keeper.
-I used Bob's Red Mill "Extra Thick Rolled Oats", don't use instant oatmeal.
-It's important not to over-mix the topping.
-When its in the oven be careful to watch it towards the end. (The first time I made this I felt that the apples got too soft.)
* 5 pounds McIntosh or Macoun apples
* Grated zest of 1 orange
* Grated zest of 1 lemon
* 2 tablespoons freshly squeezed orange juice
* 2 tablespoons freshly squeezed lemon juice
* 1/2 cup granulated sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
For the topping:
* 1 1/2 cups flour
* 3/4 cup granulated sugar
* 3/4 cup light brown sugar, packed
* 1/2 teaspoon kosher salt
* 1 cup oatmeal
* 1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm. 10 Servings
- Fruit, Desserts
- North American