An all-time classic – simple, easy-to-make Apple Crisp with soft, juicy, flavorful apples with a crisp crumble top.
Today’s question is: What is your favorite Apple recipe?
Meet The Husband’s favorite dessert.
A simple, easy-to-throw-together Apple Crisp.
This is how it looks before baking. Not so crispy. We need to change that with a bit of oven action. 😉
And after baking, it gets a nice golden ‘crisp’ brown. That’s much better, don’t you think?
I wasn’t going to start pummeling you with apple recipes until September…but, whether we like it or not, fall is here.
See? Puffy orange proof right here.
These happy little chubsters made their grand entrance at the grocery store on 8/22. And, fall doesn’t even officially start until September 22nd!
Talk about being early to the party. 🙂 At least they’re a jovial bunch!
With this post, I just need to warn you ~ I’m not even {thisclose} to being done with my apple recipes yet. I just got started! Are you sure you’re ready for apple recipes galore???
I’ll let the grocery store continue to push pumpkins. There’s plenty of time for pumpkin recipes later. 🙂
I have to admit, I was almost tempted to take the little cone head one home. He looks like he’d fit in here ~ he’s so happy! Then, I could say all proud-like “Yea, that’s my kid, there in the middle!” 🙂
Enjoy!
Apple Crisp
Author: Kristi
Recipe type: Desserts
- 2 pounds Granny Smith apples, peeled, cored and sliced
- 2 to 3 tablespoons sugar
- 1 cup quick cooking rolled oats
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup butter, softened
- Preheat oven to 350 degrees F.
- Combine the oats, brown sugar, flour, cinnamon and salt in a medium-sized bowl. Cut in butter until the mixture resembles coarse crumbles; set aside.
- Peel, core and slice apples to make 5-6 cups. Toss fruit with 2 to 3 tablespoons of sugar. Add fruit to a baking dish (10″x6″x2″), or in a pie plate.
- Sprinkle crumb mixture over the top.
- Bake in a 350 degree oven for 40 to 45 minutes. Remove and let cool.
Recipe modified from Better Homes & Garden New Cook Book.