I really am not the picky one in this house. I think most everyone that reads this blog and knows about Grumpy and I that he is the pickier one of the two of us. However, there are a few things I am picky about. I’m pickier about things I do than I am about things I eat. For instance, I’m a prissy girl all the way when it comes to getting dirty. I don’t like messy and I don’t like dirt. If you want me in the garden you better give me some gloves, and then I don’t want to get on the ground. On second thought, your better off keeping me out of the garden. I’m not against a good hard day’s work, but I hate getting dirty. I’d rather dirty my hands in the kitchen where there is a sink I can wash up with as soon as I get anything on me that I don’t like. lol
One food I am picky about is Apple Crisp. I like my apple crisp to taste just the apple crisp we would get in the school cafeteria when I was a little girl. Otherwise, I’m not happy with it and I don’t want it. Therefore, you don’t see me making it very often.
What makes an apple crisp the best I’ve ever made? The apples were moist – they didn’t dry out at all, they were cinnamon-y and not runny. The topping was crispy in places and chewy in places. It was just darn good. ESPECIALLY WITH VANILLA ICE CREAM.
Note: I reduced this recipe in order to feed 9 instead of 12. Original recipe found on allrecipes.com
- 6 cups Honeycrisp (or your favorite) apples, peeled, cored, and sliced
- 1/2 cups white sugar
- 1 tablespoon flour
- 1 teaspoon ground cinnamon
- 1 tablespoon water
- 3/4 cup whole oats
- 3/4 cup all purpose flour
- 3/4 cup brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
Filling: Toss apples with 1/2 cup sugar, cinnamon, and water. Transfer to an 8×8 pan sprayed with cooking spray.
For the topping:
Blend flour, oats, sugar, baking powder, baking soda, and salt until combined. Pour melted butter over flour mixture and stir until moist.
Crumble topping with fingers over top of sliced apples until apples are entirely covered. Bake at 350 degrees for 35-40 minutes, or until topping has browned and filling is bubbling up through the sides of the crisp.
Serve warm with vanilla ice cream or topping of your choice, or naked! It’s good no matter how you serve it!
Note: This crisp totally reminded me of the beloved apple crisp I used to get in school. The topping is crunchy and sweet and totally a crisp!
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yield: 9 servings