Sep 19 , 2013

Tasting Fall: Apple Crisp

I met and married the man of my dreams in college (I know, I KNOW!!!), and as a gift to him, I enrolled in a cooking class before I graduated.  One of our first assignments was to bake an apple crisp.  The finished product blew my mind: my apples weren’t raw and my crumble wasn’t crispy.  I skipped the entire way home chanting, “I can cook.  I can cook.  I CAN COOK!!”  There was something so empowering knowing my novice hands could create something delicious. And now, the recipe of my life-altering professor:  Janet Stocks’ Apple Crisp  Filling: 6 medium cooking apples 1 Tbsp. lemon juice ¼ cup sugar 1 tsp. cinnamon Crumb Topping: ¾ cup flour 1 cup rolled oats 1 cup brown sugar 1 tsp. cinnamon ½ softened butter Peel and core apples and cut into uniform ¼” slices.  Place in large casserole dish.  Sprinkle with lemon juice.  Combine sugar and cinnamon in small bowl.  Add to apples and toss to coat.  Combine dry ingredients for crumb topping.  Cut in butter with fork until the mixture is crumbly.  Sprinkle topping over filling and bake at 375° for 40-45 minutes, or until apples are tender.  Serve with ice cream. Yield: 6-8 servings (or if you eat like my family, 4 gut-busting servings) My kids love being involved in the peeling process and are always shocked that I allow them to mix the apples in cinnamon and sugar with their bare hands (after they are seriously scrubbed with soap…kid hands are gross). May your family enjoy this warm apple confection as much as my own.

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