Apple Crisp

Happy Fall, y'all!

It's autumn in Ohio and, although it has been unseasonably warm throughout October, there is a chill in the air this week. The chill in my home has been warmed by this apple crisp recipe. To be honest, I'm usually a pie girl but this recipe's cinnamon glaze and oatmeal crumble didn't make me miss traditional pie crust one bit! In fact, I've tried a lot of different apple crisp recipes throughout the years but this recipe tops them all in the flavor category, and it's easy to prepare and serves at least 12 people. #crowdpleaser

I learned a few things while making this recipe. Here's what I can share:

1. The type of apple you use is important. There are many different varieties of apples, but their are some specific types that are best for baking due to the way they hold up during baking. Google baking apples, and you will find the most popular. I use two types of apples when making this recipe: Granny Smith and Gala. I use a 20/80 rule. Of the total apples needed for the crisp, 20% are Gala apples and 80% are Granny Smith.

2. Invest in a cast iron apple peeler, slicer and corer. Seriously, I got mine from the same farm market at which I bought my apples. If you have access to World Market, I know they have one for only $10. It's worth it! I was able to core, peel and slice five pounds of apples in less than ten minutes and the recipe baked perfectly because all of my apple slices were the same size. If you don't use one, that is fine but you should double the time I listed for prep time.

3. Soften, room-temperature butter trumps cold butter in this recipe. If you've ever made pie, then you know cold butter is key for a good crust. Not so much in this apple crisp recipe. You want your butter to be room-temperature, similar to when you are making cookie dough. That's what the crisp dough will look like, crumbly oatmeal cookie dough.

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Apple Crisp

Ingredients:

5 pounds apples, cored, peeled and sliced

1/4 cup sugar

1/4 teaspoon pumpkin pie spice

4 teaspoons cinnamon

2 cups quick oats

2 cups brown sugar

1 cup all-purpose flour

1/2 teaspoon salt

1 cup butter, room-temperature

Yield: 12-16 servings

Prep Time: 25 minutes

Bake Time: 40-45 minutes

Directions:

1. Preheat over to 350 degrees Fahrenheit.

2. In a large bowl, combine apple slices, sugar, pumpkin pie spice and 2 teaspoons of cinnamon. Toss gently until the apples are coated.

3. In an electric mixer bowl, combine the oats, brown sugar, flour, salt, and the last 2 teaspoons of cinnamon together. Once blended, add one cup of butter and beat until well incorporated. The mixture will be crumbly.

4. Pour half of the mixture in the bottom of a greased 9x11 baking dish and lightly pat down so the mixture is evenly distributed.

5. Spread the apple mixture evenly over the oat mixture in the pan. Top with the remaining oat mixture.

6. Bake the apple crisp dish for 40-45 minutes. The oat mixture will be golden brown. Cool slightly before serving (with vanilla ice cream). Enjoy!

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