October 24, 2011

It's Apple Crisp Season Y'all!

I love this time of year. The leaves are turning, the temperatures are shifting to cozy sweater necessary and the apples are ripe on their trees. Over the past short while, I have come to be in posession of 30 lbs of apples.

20 lbs of Gravenstein - 10 lbs MacIntosh
What better thing to use up some apples than the favourite dessert of He-of-the-good-ideas... apple crisp?!!

So I grabbed my favourite casserole dish (1.8L French White) out of the cupboard of my newly completed kitchen (squee!) and peeled a mix of as many peeled apples filled my dish (my version of fancy measuring!)

Naked apples in a dish
I core and cut mine into segments with my Pampered Chef apple slicer which I love because it cuts the apples into 10 segments. For the segments with a bit of the core still on it, I use a paring knife to tidy them. Toss the segments into a large bowl for doctoring.

I grease my casserole dish with soft margerine and sprinkle it with a tablespoon of flour.

Take your bowl of apple segments and pour in 1 tbsp flour, 1 tsp cinnamon, 1/2 cup white sugar and a "shake" of nutmeg. Honestly, I don't measure this. I use this kind of nutmeg and use the wee shaker side.

Mix it all up and pour into your greased casserole dish. I assemble the apple pieces to make sure there aren't too many big bits sticking up. Take a piece of sweet, cinnamonney (it's a word!) apple and eat it. Okay? Eat another. I ate about 5. Okay, 6.

Now, for the topping!

I use a half-cup of block margerine that I cut up small and microwave in a glass measuring cup.

In another large bowl I mixed together 3/4 cup quick rolled oats, 3/4 brown sugar and 3/4 cup of flour.

Add in 1/4 tsp each of baking soda and baking powder

(I didn't take a picture of it, but I put in about 1 tbsp of cinnamon and a few shakes of nutmeg)

Add in the melted margerine

Mix together until crumbly

Mmmm I ate a piece of the topping too

Bake at 350 for half an hour. Sometimes I turn the broiler on for about 5 minutes at the end, sometime I don't.

I set it on a cooling rack for about 10 minutes, then dug into it with a nice big serving spoon!

A nice big bowl for me and an even bigger one for HOTGI!

Oh my... so good!! There is totally a 2nd serving in the kitchen just calling my name!

If you make apple crisp, I'd love to know what you do that makes yours a family favourite!



  1. Suggestions:

    use brown sugar on the apples (more caramel taste)
    add 2 tbps corn starch instead of one tbsp flour in apple mixture. I find it keeps it from getting runny whereas the flour does diddly squat. (plus I can't eat flour LOL)
    the topping I do totally different but again its because I can't eat flour so a GF topping
    1 cup rolled oats
    2/3 cup brown sugar
    1/2 cup of gf flour mix (1/3 sorghum flour, 1/3 tapioca starch, 1/3 light buckwheat flour)
    1tsp cinnamon
    no baking powder or baking soda as I don't like my crunch cakey
    and definitely add a huge spoonful of vanilla ice cream! Or even better...homemade whipped cream. YUM!

    PS - I use butter...everything is better with butter!

  2. Great suggestions, thank you! I do sometimes use cornstarch in the bottom of the dish instead of flour, but I've run out!

  3. Hmmm... I'm drooling... again. Remember that old song "Jump' with the catchy chorus? Well, let's change it to ' know you make me want to bake"!!!!!!

    Yes, it's your Mother.


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