Apple Crisp

September 29, 2017

September is apple everything while October is all about pumpkins.To me, September is "Pre-Fall" and as soon as it arrives, I start making recipes that have apples in them.
Both Kevin and Kate's favorite dessert is Apple Pie or Apple Crisp.
I have a yummy Apple Pie Recipe and a delicious Mason Jar Caramel Apple Pie with struessel topping recipe that I make, but I hadn't perfected my Apple Crisp recipe....until now.

I want you to know that I have tried out & tweaked almost 10 different Apple Crisp recipes. They were good, but they weren't THE ONE. They weren't blog worthy. I would adjust ingredients, measurements & baking time and I FINALLY perfected it to a recipe that is blog worthy and one that is now my official Apple Crisp recipe that I will make forever and ever.

Here is what you need:

Filling:

4-5 large Granny Smith apples peeled and sliced

3 Tbsp butter, melted
2 Tbsp flour
1Tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
Drizzle of Caramel syrup

Topping:
1/4 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup butter, melted

Directions:
Peel the apples...

Slice the apples & set aside.

In a bowl, combine the melted butter, 2 T flour, lemon juice, vanilla extract, brown sugar, ground cinnamon & salt:

Stir it together.

Then, put the apples in a gallon zip lock bag and pour in the mixture. Shake the bag so that all the apples are coated:

Pour apples into an 8x8 baking dish:

Drizzle with caramel syrup:

Now it's time to make the topping. In another bowl, addbrown sugar, flour, oatmeal, cinnamon, nutmeg, salt & baking powder.

Stir together & then add the 1/3 cup of melted butter: Mix until combined:

Add the topping on top of the apple mixture:

Bake for 30-35 minutes at 375 degrees....when it's done it will be nice & golden brown

Let it sit for at least 10-15 minutes before you serve it.

I always serve my Apple crisp with a scoop of vanilla bean ice cream.

Part of this recipe comes from my Grammy's Apple Crisp recipe that was in her recipe box that was from Muriel in 1937. I changed the topping up & added the caramel.