We do not follow this recipe precisely. Depending on who is making the crisp, and how many apples we have, we often fill our pan 3/4 of the way full because we really like apples. Instead of cutting in cold butter, ours is usually softened and we just mix it with the topping ingredients. Since we do not like super sweet apple crisp, we use one cup sugar in the topping, but use more if making for company. If the topping seems a little dry, we add extra butter to the top when we put the apple crisp in the oven.
While this is great for dessert with vanilla ice cream, we often eat it for dinner. We also enjoy it warm for breakfast with milk.
Ingredients
- 12 apples peeled and chopped (Granny Smith, Gala, Fuji are good ones)
- 1/4 c vanilla sugar
- 1 Tbl + 1 ground cinnamon divided
- 1 Tbl lemon juice
- 1-1.5 c sugar
- 2 Tbl molasses
- 1.5 c old fashioned oats
- 1.5 c unbleached flour
- 3/4 - 1 c cold unsalted butter diced into small cubes (we often use softened)
- 1 c pecans
- 1/4 tsp salt
Servings: pan
Instructions
- Preheat oven to 350 F degrees.
- Butter, if desired, a 9x13 pan. Set aside.
- In a mixing bowl, add apples, vanilla sugar, 1 tsp of the cinnamon and lemon juice.
- Stir to combine, then transfer to prepared baking dish.
- Using same bowl, combine topping ingredients-- except nuts--cut in butter, until mixture resembled pea-sized crumbs.
- OR, do as we do and mix in softened butter with topping ingredients.
- Add nuts.
- Spread topping evenly over apples in baking dish.
- Sprinkle extra cinnamon over top if desired.
- Bake 40-50 minutes, until golden brown and bubbly.
- Serve warm and enjoy!
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