It's Fall, and Fall means apples, apple pie, apple butter, apple cider, and especially apple crisp. There's almost nothing more comforting to me than a big bowl of hot apple crisp topped with a scoop of vanilla ice cream, or maybe a drizzle of cream.
Just typing that sentence makes me want some right now.
I tried Top Cheftestant Robin Leventhal's Quickfire-winning apple crisp recipe a couple years back. It was good, but it had too many extraneous flavors. I prefer apples+cinnamon+maybe walnuts. My mom made a great version, very plain, but I have no idea where she got the recipe. Her beloved Better Homes & Gardens book only has apple brown betty, which just isn't the same. So I poked around teh innernets and found a simple recipe from Betty Crocker.
If you want that version, follow the recipe below. Either eat part of it or just stir it up a bit so some of the crisp topping can get soggy. Cover with aluminum foil and refrigerate. The next day, put it into a 350F oven for 15 minutes, then remove the foil and cook for an additional 15 minutes. (Yes, an additional 30 minutes seems like a long time, but remember it's now cold from the fridge.) Enjoy with ice cream, whipped cream, or a drizzle of heavy cream or half-and-half.
Betty Crocker's Apple Crisp
4 cups of sliced apples (Granny Smith and Fuji, or Golden Delicious)
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
Posted by theminx on Minxeats.com.