Fall Apple Crisp
Sorry for the delay on this blog, folks! It was a crazy week, but it started out right, with this amazing apple crisp! Fall is just about here, and this is one of America’s desserts so lets get cookin’!
A couple things to note. You want to make sure that you have the appropriate apples. Sure, there are cheaper ones, but depending on what you choose, they may not cook evenly or at all. I prefer to use Gala apples, although if you read other recipes, they would recommend a more tart apple. Gala’s do not good that quickly so I actually pre-cook them before I put them in this recipe. Ill put those directions below:
Peel your apples and chop them up. Put them in a pot and just cover them with water. Add a cup of sugar and 2 teaspoons of cinnamon. And the rest is simple! Let them boil and remove them when they are almost tender to the stick of a fork. You don’t want to fully cook them as they will be going back in the oven when bake the crisp.
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, softened
- 4 cups chopped peeled apples
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- French Vanilla ice cream, optional
- Preheat oven to 350°.
- In a large bowl, combine the first four ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples.
- In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture.
- Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired. Yield: 8 servings.