Apple Crisp

Apple Crisp

As we were riding home with our stash from apple picking, I promised Matt I would make one of his faves, apple crisp. I made good with this lovely recipe I found in Joy’s cookbook. It’s quite tasty; such a flavorful, earthy apple crisp with just the right amount of sweetness. All was well in our humble abode.

apple crisp, before baking

Joy actually entitled her recipe “Man Bait” Apple Crisp; Joy is single, but is convinced that this crisp is what will land her a husband someday. Well, this crisp plus some heels and lip gloss.

apple crisp

Since I bagged my man years ago, I really can’t comment on whether this crisp will *get* you a man. But I can say with some authority that it may help you *keep* your man.

Apple Crisp

My hubby was extremely smitten with this dessert, so I’m pretty sure I cemented my place for a few more years, at least. 😉 And on the plus side, when you’ve been together as long as Matt and I have, you can usually get away with skipping the heels and lip gloss as you present him with a dish of this yummy goodness. Just sayin’!

apple crisp

No real recipe notes here, it’s pretty straightforward. It makes a ton, so feel free to halve the recipe and use an 8×8” baker instead. Oh, and obviously what nuts you use for the crispy topping are up to you. I had some hazelnuts lying around, so I went with those. But pecans, walnuts, or almonds would be fantastic too. Enjoy!

Apple Crisp

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
FILLING:
10-12 medium-sized apples, peeled, cored and sliced thin
6 tbs granulated sugar
3 tsp ground cinnamon

TOPPING:
2 2/3 cups all-purpose flour
2 2/3 cups packed brown sugar
1 tsp ground cinnamon
1 1/3 cups chopped, toasted, and skinned hazelnuts
2/3 cups old-fashioned oats
½ tsp salt
1 cup (2 sticks) unsalted butter, softened

Directions:
Place a rack in the center of the oven and preheat to 350 F. Grease a 9×13” baking dish and set aside.
Place the apples in a large mixing bowl. Add the sugar and cinnamon. Toss well. Set aside while you make the crisp topping.
To make the topping, in a medium to large mixing bowl, whisk together the flour, brown sugar, cinnamon, nuts, oats, and salt. Work the butter into the flour mixture with your fingertips until it resembles coarse meal. Remove 1 heaping cup of topping and add it to the apples. Stir to combine.
Spread the apples evenly in the prepared baking dish. Top with the remaining topping mixture. Bake the crisp until the topping is toasted and the apples are bubbling, about 55 to 60 minutes. Remove from the oven and let cool slightly. Serve warm with scoops of vanilla ice cream.

3 responses to “Apple Crisp

  1. Pingback: Apple Maple Walnut Cobbler | The Texan New Yorker

  2. Pingback: Bacon-Wrapped Monkfish with Apple-Shallot Jam | The Texan New Yorker

  3. Pingback: Thanksgiving Recipe Round-Up 2014 | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *