The apples that provided the impetus to creating this recipe were the last of our locally grown apples from the farmers market, kept in storage in their basement since last fall. Not great for fresh eating, but perfect for baking.
Another Kay's Kreative Kitchen original.*
FOR THE FILLING:
- 6 c apples**, cored and sliced with skin on (variety of your choosing)
- 1/2 c sugar (I used 1 cup per another recipe and it seemed a bit too sweet)
- 2 Tbs flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbs fresh lemon juice
Wisk together sugar, flour, cinnamon, and nutmeg in a large bowl. Toss with apples to coat and pour into a 2-quart glass baking dish. [I used my "new" 10-inch round pyrex pie plate ] Sprinkle lemon juice over apple mixture.
Optional: sprinkle mini-chocolate chips over the apples in the dish.
FOR THE TOPPING:
- 1 cup all purpose flour (I use unbleached)
- 3/4 c quick or old-fashioned rolled oats
- 1/2 c packed light brown sugar
- 1/2 c (1 stick) cold butter, cut into 1/4 inch pieces
- 3/4 tsp ground cinnamon
In the same large bowl used above, combine flour, oats, brown sugar, butter and cinnamon. Mix with hands until coarse crumbs form. Spread over apple filling in baking dish.
If you anticipate that the crisp may bubble over while baking, place the baking dish in the middle of a large cookie sheet before placing in the oven. Bake about 40 minutes at 400F, rack in middle position, until filling bubbly and topping is golden brown. Allow to cool slightly before eating.
*Ingredients and methods were re-combined from recipes found in: "The Lily Wallace New American Cook Book", 1943; "Better Homes and Gardens: New Cook Book", 1962; "Good Housekeeping: 100 Best Dessert Recipes", 2004. The addition of chocolate chips and lemon juice were entirely my own idea.
(c)2009 Kay Pere ~ Effusive Muse Publishing