It’s my favorite time of year. The weather is nice and cool and there’s that scent in the air of crisp autumn leaves. The stores are loaded with fresh picked apples just waiting to be whipped into something warm and delicious.
One of my favorite fall desserts is good old classic apple crisp. Nothing fancy and complicated. Just warm cinnamon spiced apples topped with a layer of sugary cinnamon oats and baked to perfection.
Classic Apple Crisp
adapted from: Two Peas and Their Pod
6 apples, peeled and sliced (I used 3 Fuji & 3 Golden Delicious)
1/2 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
Preheat oven to 350°. Peel your apples, core them and then slice them. In a large mixing bowl, toss apples with the vanilla, sugar, cinnamon and flour until well coated. Set aside.
1 cup all-purpose flour
1 cup old-fashioned oats
2/3 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 stick unsalted butter, melted
In a separate mixing bowl, combine the flour, oats, sugars, salt and cinnamon. Pour in the melted butter and mix well with a fork until all ingredients are wet.
Spray a casserole dish with non-stick cooking spray. Pour apples into the dish. Spread the flour and oats mixture evenly on top of the apples.
Bake your apple crisp for about 1 hour. You’ll want the oat topping to begin to brown and the edges to be bubbling. If you prefer softer apples like I do, extend your baking time to your preference.
Let apple crisp cool a bit and then enjoy with a velvety smooth scoop of vanilla ice cream on top. Yum!