From late August until late November, apples seem to reproduce in the refrigerator. I love apples, but I can only eat so many. Unless I turn them into apple crisp . . . then I can eat an indefinite number.
These lovelies were being neglected. When life hands you too many apples, make apple crisp! My recipe actually only needs four, but a little extra apple never hurt anyone.
Peeling, coring, slicing. Do you eat apple peels as you go? I do!
I used two Macintosh and three Granny Smith. If you don't want your apples to turn brown while you are peeling and slicing, you can sprinkle them with a little lemon juice.
Toss those sliced apples into a greased 8x8 inch baking pan.
The oats. You just can't make apple crisp without them!
Flour and spices and brown sugar gets mixed together with the oats. Then butter gets added in.
That delicious topping gets sprinkled evenly over the apples. If you're a big fan of topping, you can always make extra. You can also mix some of it in with the apples.
It comes out of the oven browned and bubbly . . .
And begging for a generous serving of vanilla ice cream.
Apple Crisp
Serves 6
- 4 apples (I use either Macintosh or Granny Smith)
- 2/3 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup oats
- 1/3 cup butter, at room temperature
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- optional: vanilla ice cream
Preheat oven to 375 F. Grease an 8-inch square or 9-inch round baking dish.
Peel, core, and slice the apples roughly 1/4 inch thick. Arrange the slices evenly in the baking dish.
Combine the brown sugar, flour, oats, cinnamon, and nutmeg in a mixing bowl. Mix in the butter until crumbly. Sprinkle the topping evenly over apples.
Bake for 30min or until topping is golden and apples are tender. Serve warm with vanilla ice cream.
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