Apple Crisp
Apple Crisp
One of our favorite Fall activities is when we go apple picking as a family. It’s something everyone looks forward to each and every year. We always go to the same orchard, pick the same variety of apples, take the same pictures, eat the same cider donuts – you know – the things that make warm, lasting memories.
You might say we’re big into traditions around here. Those are the things families will talk about long after we’re gone. Just like the memories my parents have from their childhood, my brother and I have from ours and my daughters have with my late husband and me. There’s nothing sweeter than sitting around and reminiscing about ‘the old days’ and the ‘remember when’s’.
Some of our fondest family memories also revolve around food! Anyone else’s memories like that? Food and family go hand in hand and our family LOVES to eat!
So, when we go apple picking, everyone knows there will be homemade apple sauce, apple butter, apple pie and any other apple-y treat we can throw together!
I was actually just texting my oldest daughter and she said she had made baked apples, caramel apples and was getting ready to start an apple crumb pie. See, I told ya, we do food well in this family!
Several months ago, we were out shopping and came across these adorable individual white pie plates. Mom and I both looked at each other and simultaneously said, “CUTE!” So, they immediately went into our cart! We knew they’d be perfect for pie or a fruit crisp. And that’s what we made to share with you today –
Apple Crisp.
Enjoy!
Apple Crisp
- 5 lbs. apples (we use Stayman, but any tart, crisp apple will work)
- zest of 1 lemon
- 2 Tbsp. lemon juice
- zest of 1 orange
- 2 Tbsp. orange juice
- 1/2 cup granulated sugar
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
For the Streusel Topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 packed cup light brown sugar
- 1 cup oatmeal
- 1/2 lb. butter diced and chilled
- 1/2 tsp. kosher salt
- Heat the oven to 350 degrees.
- Butter a 9 x 14 x 2 inch oval baking dish or a 9 x 13 inch cake pan. We buttered 8 of our individual pie plates.
- Peel 5 lbs. McIntosh or Macoun apples. Cut the apples into wedges or large chunks and place into a large bowl.
- Zest 1 lemon and add to the apples along with 2 Tbsp. lemon juice. Zest 1 orange and add to the apples along with 2 Tbsp. orange juice.
- Add 1/2 cup granulated sugar, 2 tsp. cinnamon, and 1 tsp. nutmeg to the apples. Stir the apples until they are completely coated in the sugar, spices, and citrus
For The Streusel Topping:
- Dice 1/2 lb. (2 sticks) of cold butter and add them to a mixing bowl. Add 1 1/2 cups AP flour, 3/4 cup sugar, 3/4 packed cup light brown sugar, 1 cup oats, and 1/2 tsp. kosher salt to the bowl. Mix using the paddle attachment of a stand mixer until the mixture is the size of small peas.
- Pour the apples into the buttered pan and spread evenly across the bottom. Pour the streusel topping on top of the apples and coat them evenly.
- Place the pan in the oven and bake for 1 hour. The top should get golden brown and the apples bubbly.
- Remove pan from oven and allow to cool slightly before serving.
NOTES
- Make sure to dice the butter before adding it to the mixer. You will have a big mess if you add butter whole.
- Every oven is a bit different. Make sure to check your apple crisp a little before the stated time to make sure it doesn’t get overdone.
