Need to get the awful taste of that Michigan-Penn State game out of your mouth? This apple crisp will do the trick! A few weeks ago we went apple picking at Wasem Farm in Milan and picked half a bushel (about 60) of tasty apples. Over two weeks we ate about 1/3 of them, turned another 1/3 into apple sauce, and baked the rest into a variety of delicious things (some of which I’ll post about in the coming weeks).
This apple crisp was the perfect dessert for the week. I was too lazy to make an apple pie but wanted something with more texture than a baked apple. Were I to make this again I would add less butter to make the top layer a bit more crisp and less cookie like.
If you woke up this morning saying, ‘Hm, I wonder what a 1/2 a bushel of apples looks like’, well, now you know! We got a pretty good mix of Gala (far back), McIntosh(right), Jonathan (left), and Golden Delicious (front middle) apples.
We prefer to eat the gala apples so I used an even mix of the other three varieties to cook with. The farm we picked them at mentioned that the Jonathan apples would stay firmer when baked than the McIntosh, which was definitely evident when making applesauce.
You can see here what I was talking about when I mentioned that I thought the top layer had too much butter. I was more envisioning a topping that you could sprinkle/crumble on the top rather than one that you had to pat/spread out. Very very tasty, but just a bit too thick.
The prep work for this is pretty easy to do (especially with a few sets of hands to peel apples) so I think it’s a nice dessert to make once you’ve finished dinner. Gives you an hour to digest, relax, and get hungry again! The sun was long gone by the time I made this, so I just had the yellow lights of our kitchen to help me take pictures. I’ve been tinkering with the manual settings on our camera recently and am pretty excited about some of the new pictures I’ve taken. Hope you enjoy the first of many fall recipes!
- 6 apples, peeled, cored, and sliced
- 1/4 C brown sugar
- 1/2 C sugar
- 1 T cornstarch
- Zest and juice of 1 lemon
- 1 t cinnamon
- 1 C AP flour
- 1 C rolled oats
- 1/2 t baking soda
- 1/2 t salt
- 6 T (3/4 stick) butter, room temperature
Preheat oven to 375ºF. Peel, core, and slice apples and toss in a bowl with brown sugar, cornstarch, lemon juice & zest, and cinnamon. Transfer apples to a 9″ pyrex dish (a cast iron pan works too).
In a separate bowl mix together flour, sugar, oats, baking soda, and salt. Add the butter in (cut up before doing so) and mix with a for until the butter pieces are broken down. Cover the apples with the mixture. Bake for 50 minutes to 1 hour, until the top is nicely golden brown.
Recipe adapted from Becoming Lola.