When we went apple picking with our family at Apple Ridge Orchards, I baked this Apple Crisp with our apples. Apple Crisp is best served warm with a scoop of ice cream. I bought pumpkin ice cream and it was the perfect compliment. This is a very easy recipe to put together. I increased the cinnamon by 1/2 teaspoon and used light brown in place of brown sugar. See recipe and directions below.
|Apple Crisp with pumpkin ice cream|
6 Large Apples (I mixed tart and sweet)
1/2 cup Granulated Sugar
1 cup Light Brown Sugar, packed
1 cup plus 1 tablespoon All-Purpose Flour
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 tablespoon Ground Cinnamon
1 cup Quick Cooking Oatmeal
Heat oven to 350 degrees.
Peel, core and slice apples. I peeled all the apples and then used a corer.
Combine the granulated sugar, 1 tablespoon of flour, and ground cinnamon in a large bowl.
Add the apples and with a spatula combine until incorporated.
Add the coated apples into a 9 inch round dish (I used a Pyrex glass dish).
|Apple Crisp fresh out of the oven|
In a small sauce pan on low heat, melt butter. Let cool.
In a large bowl, combine 1 cup of flour, oatmeal, light brown sugar, baking powder and baking soda and then add the melted butter, and incorporate until crumbly.
Top the crumbly mixture over the coated apples covering completely.
|Our apples from apple picking|
Bake for 45-50 minutes.
Serve warm with your favorite ice cream. I served ours with pumpkin ice cream.
For the Perfectly Crumbly Apple Crisp recipe visit: