I was planning on making an apple crisp today and thought it would be fun to blog it, in light of Jill's attempt which looked like potato wedges covered in gravy.
It turns out I won't be eating crisp, but rather humble pie. For the first time I had to fuss over mine to get it to come out right and in the end it's tasty...but ugly.
I'm blaming a Duggarville curse.
Oh, another Duggar tie in is that with the exception of the cinnamon I got everything at Aldi.)
(This makes enough to fill a 9x13 pan full - so for a normal size batch you can halve the amounts.)
- 8 heaping cups of fresh apples
- 1.5 cups packed light brown sugar
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup butter (room temp) (or 2/3 - see instructions below)
- 2 tsp cinnamon
- 1.5 tsp nutmeg
Preheat oven to 375 and butter 9x13 pan. I love spray butter so much.
Peel and core apples. I use one of those apple corer/slicer things which cuts them into sections as you'd use for apple pie. That thing is a time saver, worth every penny of the couple bucks I spent on it 10 years ago.
Spread apples evenly in buttered pan.
In a large bowl cut the other ingredients together with a pastry cutter until combined.
Cover apples evenly with mixture and bake for about 45 minutes. Ovens and apples vary so check after about 30. When done the apples will be soft and sauce will be bubbly like pie and the top will be golden and crispy.
(originally I had used 2/3 cup of butter but after a half hour it was too dry so i sliced the remaining 1/3 into pats and added to the top and baked for another 15 minutes. I've never had to do this before so either it was the Duggarville curse or these apples weren't as juicy as others I've used n the past.)
Let stand for a while. Some serve crisp with ice cream, but we're not huge fans of a la mode in my family so we eat it straight. As God intended.