Apple Crisp + Crisp Autumn day = Perfection!

Recipe Rated: EASY* 

Fall is definitely in the air in my neck of the woods and to me, that means a crackling wood fire and the aroma of Cinnamon Apple Crisp wafting through the house. It’s one of my autumn rituals.  I only make it once a year on a crisp sunny day in October.  Don’t ask me why,  cuz’ I don’t know why.  It is what it is, and that’s just what I do.   My kids  know I only make it once a year in October, and they all start watching the weather channel around the 5th looking for the first 65 degree day.  Yep, they love apple crisp almost as much as I do.

So, today was the day.  I made the apple crisp, and hubby built the fire. We all sat around the hearth warming our cockles (does anyone know what a cockle is?) eating our apple crisp buried under mounds of creamy vanilla ice cream.  This year was particularly exciting because  our 16 month old grandson got his very first taste of the crunchy, juicy, bubbly sweetness.  He was not disappointed.  As a matter of fact, he took his first bite and giggled which cracked us all up.  It’s good to laugh when eating apple crisp.

I can tell you truthfully–If I die tonight, I will die a happy girl.

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A  few tips to make your apple crisp even more delicious.

1. The best Apple Crisp is always made in the Fall.  Why?  Because that’s when the apples are best, silly!

2. Use a mixture of apples for the most exquisite taste. I like a mix of 1/2 Granny Smith, 1/4 Macintosh, and 1/4 Gala for a good mix of tart and sweet.  I always use at least 1/2 Granny Smith cuz’ they are so juicy and tart.

Granny Smith

Macintosh

Gala

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5.  For extra crunchy toppings use regular cooking oats.

6. For added flavor add 1/2-1 cups chopped pecans to the topping.

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APPLE CRISP

Start with 5 cups sliced apples (4-5 medium whole apples)  If only using one variety of apple, Granny Smith works well.

peel em’, core em’, and slice em’ about 1/4″ or less  thick

Put 2/3 cups sugar, 3 tablespoons flour, and 1 heaping teaspoon cinnamon in a large bowl.  Mix with a wire whisk.

Add the sliced apples and combine thoroughly before transferring to a 13 x 9 baking dish.  Sprinkle any leftover sugar mix over the apples.  MMMMM. Don’tcha wish your smeller could reach through your computer bout’ now?

Put 1 1/2 cups brown sugar, 1 3/4 cups  flour, and 2 cups oats in the bowl you just mixed your apples in.  This is where you would add the chopped pecans if you were so inclined.  Mix with  1 cup melted butter  til crumbly.  Spread over the apples.

Bake at 350 for 50-60 minutes or until apples are fork tender and bubbly, and the top is a crunchy brown. (Is crunchy brown a color?)

Just look at all the pretty colors the different varieties of  cooked apples made!  Serve warm….

With a big scoop of ice cream. (the full bodied kind–no light, no ice-milk, and no sugar free allowed!)

And don’t give a second thought to the fact you have to lose 10 lbs by Friday for your 30 year class reunion. You didn’t want to go anyway.