Classic Apple Crisp

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Almost all families have a treasured recipe for Apple Crisp

Yield: serves 12

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Ingredients

  • Ingredients for Filling
  • 7-8 large baking apples (about 10 cups)
  • 1/2 cup sugar (less if you use sweeter apples)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Ingredients for Topping
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each baking powder and baking soda
  • 1/2 cup butter softened

Directions

  1. Preheat oven to 350 degrees. Peel and core apples. Slice in quarters, and cut each slice across in half.
  2. In a large bowl, mix with sugar, flour, cinnamon and nutmeg. Transfer to a 9 x 13-inch pan.
  3. Combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and butter. Crumble over the apple mixture and bake the crisp for about 45 minutes.

Tips/Techniques

Jonathans: Deep red, classic apples. They're tart, tangy pie favorites. Jonagolds: The best of Jonathan and Golden Delicious - firm flesh and a sweet-tart taste. Honeycrisp: Sweet, juicy and crisp, it stays firm when baking. Pair with a tart apple in pies and crisps. Granny Smith: The classic baking apple, tart and tangy with a firm flesh. Melrose: A cross between Red Delicious and Jonathan with a good tart apple taste. Winesap: Tart and spicy, this apple stores well and stays firm when baking. Great for applesauce, too. Braeburn: Firm with a spicy-sweet flavor. It keeps its shape when baking. Cortland: A relative of the McIntosh with a touch of tartness. Keeps its shape in baking. Gala: Crisp and keeps its shape. Its natural sweetness means you can use less sugar.
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