I love apple whatevers. I really do. I could eat a whole apple pie all to myself and maybe feel bad about it later. My husband is not really big on pies…which is very disheartening to me because I love pies, especially apple, peach, pumpkin, custard…
For our last holiday, I thought I’d make something we both probably can’t get enough of, like an apple crisp. Who can resist those delicate apples topped with the perfect blend of brown sugar, nuts, cinnamon and oats all baked and crusted into a perfectly textured topping? It’s divine when warm. Add a dollop of whipped cream. It’s even tasty eating it cold the next day right out of the fridge!
For years I’ve used a Betty Crocker recipe from an old and trusty Betty Crocker cookbook. This year I tried a new recipe from the cookbook Williams-Sonoma Collection: Fruit Dessert. The recipe is a keeper and I will use it from now on.
Apple Crisp
Makes 8 Servings
Directions
Place an oven rack in the lower third of the oven and preheat to 350 degrees. Lightly grease a 12-inch oval or 9-by-13- inch rectangular baking dish with a 2-qt capacity.
Topping: In a bowl, stir together the flour, oats, brown sugar, salt, and cinnamon. Using a pastry blender or large fork, quickly cut or rub the butter into the flour mixture until it is crumbly. Add the walnuts and toss to mix. Cover and refrigerate while you prepare the apple filling.
Filling: In a small bowl, stir together the granulated sugar, salt, nutmeg, and cinnamon. Place the apple slices in a large bowl, sprinkle with the sugar mixture in the prepared baking dish. Sprinkle the topping evenly over the apples.
Bake until the topping is crisp and golden brown and the apples are tender when pierced with the tip of a knife or fork – about 50 minutes. Serve warm.
