Apple Crisp was probably one of my very first desserts I made as a child. I had a children's version of a Betty Crocker cookbook, and I would make this recipe again and again. Over the years I tweaked it to appeal to my own taste and it's my "go to" dessert in the Fall. It's so easy and versatile, and you can make it in a large dish, round dish or individual ramekins. I use sweet apples so that I do not need to add any sugar to them. The only sugar is in the wonderful, rich and oatmeal laced topping.
This recipe will make an 8" x 8" dish or 4 individual 1 cup ramekins/dishes.
Ingredients:
6 large sweet, soft apples (like Cortland or Macintosh), peeled, cored and thinly sliced
1 tsp. ground cinnamon
3/4 c firmly packed brown sugar (I prefer dark, but light works as well)
1/4 c all-purpose flour
1/3 c old fashioned oats
1/2 tsp. salt
5 T cold butter, cut into 1/2 pieces
Preheat oven to 375*. In a large bowl, toss apples with cinnamon and place in 8"x8" dish or 4 ramekins.
In same bowl add remaining 5 ingredients. Using a pastry blender or your hands, work butter and dry ingredients together until course crumbs appear. Sprinkle topping over apples. Place dish(es) on a baking sheet and bake 20-25 minutes until filling is bubbly and topping is browned.
Best served warm. Serve with ice cream or whipped cream if desired.
Yumly!
