There is nothing better on a chilly fall night then a warm bowl of apple crisp. Since I happen to have around 4 ½ pounds of apples left I figured I’d make this treat for my husband and I. I have tried many versions of apple crisp over the years. Some of them have been dry, others have had a topping that wasn’t the greatest, and some have been pretty yummy. I hoped that having made so many different versions of the crisp that I could use what I’ve learned and make the best apple crisp yet.
I started with two different types of apples. I used Granny Smith apples which are tart and Gala apples which are sweeter. I cut, peeled, and sliced the apples. Then I placed one Granny Smith apple on the bottom and layer one Gala apple on top of it. I then put on a layer of sugar, cinnamon, and lemon juice. I thought this might help to make the apple crisp moist and more flavorful. Then I layered the other two apples on top. I finished off with a very simple crumb topping.
The result was amazing! The apples had softened and combined with the spices and lemon juice to make a moist apple bottom on top of which was a buttery crisp topping. It tasted and smelled like fall. My husband asked if we could just eat apple crisp for dinner. Of course I agreed! The only thing that could have made it better would have been a scoop of vanilla bean ice cream.
Apple Crisp (by me!)
4 medium apples-peeled, cored, and sliced thin (I used Granny Smith and Gala)
2 t. cinnamon
2 t. nutmeg
2 T. sugar
½ c. brown sugar
½ c. flour
½ c. oats
4 T. butter, chilled
1. Preheat the oven to 375 degrees. Spray an 11 x 7 baking pan (or 9 x 9) with nonstick cooking spray.
2. Layer two of the apples in the pan. Cut the lemon in half and use the juice of ½ of the lemon to cover the apples in the baking dish. Sprinkle with 1 t. cinnamon, 1 t. nutmeg, and 1 T. sugar.
3. Layer the remaining two apples on top of the sugar. Sprinkle the remaining ½ of the lemon’s juice on top of the apples and sprinkle the remaining cinnamon, nutmeg, and sugar on top.
4. In a small bowl combine the brown sugar, flour, and oats. Blend the butter with a pastry blender or 2 forks until it is crumbly. Sprinkle on top of the apples to cover the entire top. Bake 20-25 minutes or until the top begins to brown.