My Top Picks Fall Favorites

Apple Crisp

Our favorite apple crisp
You can also cut recipe in half and use an 8 x 8, or smaller baking dish
Or use ramekins for individual servings.

I like to pre-make the strudel topping ahead and freeze to have on hand to quickly make.

Ingredients

  • 6 c. (about 10 medium) sliced apples (macs, cortland’s)
  • 2 Tbls. butter
  • 1/2 c. white sugar
  • 1 Tbls. all-purpose unbleached white flour
  • cinnamon to taste

Topping

  • 3/4 c. oatmeal
  • 1/2 t. baking soda
  • 3/4 c. all-purpose unbleached white flour
  • 1/2 t. baking powder
  • 3/4 c. brown sugar
  • 1/2 c. butter (cold and cut into chunks)

Instructions

Mix apples, butter, white sugar, flour and cinnamon together and place in a greased 9 x 13-inch pan (or see FYI below).

Topping: Combine topping ingredients and mix in butter with a pastry blender or fork.

*I like to do in my food processor. Add all topping ingredients, except for the oatmeal. Pulse until crumbly. Transfer to a medium-large bowl and work in the oatmeal.

Sprinkle topping mixture on top of apples.

Bake at 350 degrees for 35-40 minutes.

FYI: You can also make mini apple crisp for individual servings. Use small ramekins and grease before filling. Adjust ingredients accordingly. Bake about 25 minutes or until topping is browned.

NOTE: I like to mix up a few batches of Topping ingredients only, then freeze in quart size Ziploc bags. Then when you want to make another batch of Apple Crisp, the topping is made up and ready to use.