God bless this glorious time of year, when summer slips away and bright colors of autumn paint the world with vibrant hues of life gathering for the long winter ahead.
I love this time of year, as it reminds me of cooler days and thoughts turn to celebrations and gatherings in the months to come. There are festivals, trick-or-treating, recipes of Thanksgiving, and of course…Christmas! These days place us back in childhood when I would make my mother crazy in pursuit of a costume for Halloween and working up a list of much wished for toys for Santa Claus to deliver Christmas Eve. Mother of course, was able to get hers, when she reminded me that Santa was busy making a list of his own and chores still needed to be done and I was not on holiday from carrying them out.
However, autumn still comes first and there is need to savor these shorter days and cooler nights. Apples are freshest this time of year and that is plenty enough reason to take advantage of the harvest. Apple pie dominates this time of year, but when you don’t feel up to rolling out pie crusts for the dessert, Apple Crisp is a delious alternative.
Easy as this recipe is, there are many things to consider. Which apples are best? How much butter is too much butter? Should I cook the apples before adding them to the dish or keep them fresh before baking? I have tried many recipes for Apple Crisp and I found the combination that works best for me and I would like to pass it on to you. I hope you will find these subtle changes to be worth the effort. Don’t wory, it is still an easy apple crisp.
I used Gala apples with one Granny Smith apple and cooked the apples in a skillet with a tablespoon of butter and 1/4 cup sugar and 1/3 cup of apple liqueur. This is an optional step. If using a softer apple, I would omit this step altogther.
I also increased the amount of butter, as the recipe called for 1/3 cup of butter, but I found this did not produce enough liquid when baking. Using 1/3 cup butter left the apples dry and tough. I used 1/2 cup of butter instead.
Easy Apple Crisp
4-5 medium sized cooking apples; sliced (your choice, though I found Granny Smith was tough as shoe leather after baking)
3/4 cups of brown sugar
1/2 cup of all-purpose flour
1/2 cup of quick-cooking oats
1/2 cup (8 Tbsp.) butter
3/4 tsp. cinnamon
1/4 tsp. nutmeg
- Heat oven to 350*. Grease bottom and sides of an 8 inch baking pan. (I used the inside wrapper from the butter for this)
- Spread apples in pan. Mix together the next 6 ingredients well. Sprinkle the mixture over the apples.
- Bake for 30 minutes or until the topping is browned and apples are tender when pierced with a fork.
- Serve with ice cream or whipped cream if desired.