I obviously love baking. I mean, 90% of this blog is centered around baked goods of one type or another. I love quick breads, crisps and cobblers,, muffins, scones, biscuits, cookies, etc, etc, etc. But you notice something you don’t see in that list? Pies. I love to EAT pies, but with the exception of making both pecan and pumpkin pies on Thanksgiving and Christmas, I don’t like MAKING pies. Rolling a pie crust, crimping it, getting it in the pan, so on and so forth drives me batty. I know that relaxes some people, but I’m not one of those people. Kneading bread dough, shaping it into a perfect loaf? That, on the other hand, relaxes me, makes me feel accomplished and all that rot.
So, what does someone who doesn’t like making an apple pie do when she has a craving for apple pie? Other than going to the store and buying one from Marie Callender? 😛 She makes a crisp! What better way to get all the apple pie flavor without the hassle of a crust? Plus, there’s that whole streusel thing and Lord knows I use any excuse I can find to bake something with streusel.
This recipe came from Ina Garten. I didn’t do a bunch to change it. I took out the orange juice and all the citrus zest; I’m just not a fan of apples with lemon and orange zest, unless, by chance, cranberries are in the mix too. I also added 1/4 cup of flour to the filling, because I didn’t want a soupy mess of liquidy apples. I added a touch more cinnamon to the topping and a third LESS brown sugar, because, well, cinnamon and with the full amount of brown sugar, it would have been way too sweet. And you know when I’M saying something would be too sweet, it would be too sweet, lol. And I used a pretty wide variety of apples; Macoun, Winesap, Granny Smith, Jonagold and Mcintosh, because I wanted a variety of flavor and texture in this. Otherwise, all Ina all the time. Or something like that.
This is a wonderful crisp. It’s NOT however, made size wise for a family of two, unless they have neighbors they can give some too. This makes a good sized pan. You can always cut it in half. You have the wonderful buttery, cinnamony, crunchy streusel on top and underneath it are tender, warm juicy apples lightly flavored with sugar and spice. Top this with a scoop of vanilla ice cream or a puddle of heavy cream and you’ll be in heaven.
You know the drill…. 😀
Old Fashioned Apple Crisp
- 5 pounds assorted apples, peeled, cored and sliced into wedges
- 1 tablespoon lemon juice (bottles is fine)
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/4 cup flour
- 1 1/2 cup flour
- 3/4 cup sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 cup oatmeal
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup (2 sticks) unsalted butter, cold and sliced thin
- Preheat oven to 350 degrees. In a large bowl (and I mean large if you’re going to have any room to stir without flipping apples all over the counter), combine the apples, lemon juice, sugar, cinnamon and nutmeg. Stir well, making sure to reach the bottom of the bowl, to make sure all the apples get coated.
- Dump the apple mixture into a heavily buttered 4 quart dish that you set inside of a large rimmed baking dish, or even a cookie sheet. This is just to catch any possible overflow. Also, remember, the larger the surface area the dish has, the quicker the crisp will cook plus the more streusel you can fit on top. 😀 The dish I used, while pretty, wasn’t able to fit all the streusel on it. But that’s ok; it just means I have streusel in my freezer again.
- Rinse and dry your bowl, then pour the flour, both sugars, the oats and the spices into it and whisk to combine.
- Dump the cold sliced butter into the flour mixture. Use a pastry blender to cut it in, cutting until you have pebble sized chunks. What I usually do is use the pastry cutter to start, then once it’s more or less mixed, I stick my hands in there and press it between my fingers for a minute or two. You’d be surprised at how much blended the streusel gets doing it that way.
- Sprinkle the streusel evenly over the top of the apple filling. You want a nice thick layer. If you have any left, just put it into a ziploc bag and freeze it for another use.
- Bake the crisp at 350 degrees until the top is golden brown and the edges show nicely bubbling juices, somewhere between 35 to 55 minutes. The time is so gapped because it will depend a lot on the juiciness of your apples as well as the size pan you’ve used (more surface area- quicker baking; deeper pan- longer baker).
- Let cool for about 20 minutes before serving. Trust me on this. Molten apples kinda burn.
- Serve with ice cream or heavy cream. Enjoy!
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