Apple Crisp

Apple Crisp

Committee meeting working lunch 12/13/11

Adapted from Martha Stewart

Crisps are an easy and tasty way to incorporate fruit into a dessert. They’re also very difficult to mess up, so don’t worry too much about making sure your measurements are exact.

  • 3/4 cup flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons plus 1/2 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon, divided between topping and apple mixture
  • 6 tablespoons (3/4 stick) unsalted butter, cold, cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 3 pounds firm apples (Braeburn, Gala, Empire, and Golden Delicious are good, avoid Red Delicious and Macintosh)*
  • 2 tablespoons lemon juice

Preheat oven to 375 degrees.

In a large bowl, mix together the flour, brown sugar, 2 tablespoons granulated sugar, salt, and 1/2 teaspoon cinnamon. Add the cold butter and rub in using your fingers, until the mixture has the texture of coarse cornmeal (a few larger lumps are fine too). Add the oats and continue to clump together with your hands. Set aside.

Peel core, and chop the apples. In a bowl, toss apples with lemon juice, remaining 1/2 teaspoon cinnamon, and remaining 1/2 cup granulated sugar.

Place apple mixture in a baking dish (approximately 9”X13”). Sprinkle the oat mixture evenly on top.

Bake until the top is browned at the apple filling is bubbling, 55-70 minutes. Cool at least 10 minutes before serving.

*Although fruit trees can be finicky in Nebraska, apples do grow here and they can be stored well.


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