Apple Crisp

Apple CrispWhen I was a kid, apple picking wasn’t as much of a thing. Like an absolute: you must go apple picking or else it’s not fall. (Unless maybe, mom and dad, you were holding out on us?) But since the rise of Instagram we all convince ourselves to drive an hour plus, brave crowds (but it’s ok because we’re in the country!), and dutifully go apple picking. Then you come home with literally 80 pounds of apples….and what does one make with 80 pounds of apples. Maybe a pie, some apple crisp, pork chops when you discover they can be savory too. But then, guess what? You still have 45 pounds of apples. So even though you’re trying to remember what self control is, you make more apple crisp. So here I am with a favor for those of you with an excess of apples: a recipe that uses 8 (yay!) of those apples. And forget everything I said about self control, because this is too good not to eat all day errday.

1 cup of white sugar
2 teaspoons pumpkin pie spice
1 tablespoon flour, plus 1 cup for the topping
8 apples, peeled and in 1/4-inch slices
1 cup dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 teaspoon salt
  1. Preheat oven to 350F.
  2. In a large bowl, mix together sugar, pumpkin pie spice, and 1 tablespoon of the flour. Stir in apples until completely coated. Transfer to a 12-by-9-inch oven-safe baking dish, like this one.
  3. In the now empty bowl (keep dishes to a minimum), combine 1 cup flour, brown sugar, melted butter and salt. Stir until crumbly. Evenly pour the crumbles over the apple slices.
  4. Bake for 45 minutes, until browned and bubbling. Serve with ice cream (duh!)

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