This is a great recipe to start out with because it brings all the flavors and smells of fall using ingredients that can be found before the apple picking season begins. I prefer to use a granny smith because of the tartness and they can normally be found year round in grocery stores. This dish is a great combination of sweet and tart that doesn’t skimp on the crumb topping Serve warm with vanilla ice cream or fresh whipped cream and savor the first bites of fall.
Linda’s Apple Crisp
7-8 medium tart apples, preferably Granny Smith
3 cups uncooked oats
1 1/2 cups flour
1 1/2 cups dark brown sugar, lightly packed
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 teaspoon cinnamon
1/2 cup water
1/2 cup sugar
6 tablespoons unsalted butter, at room temperature
1 tablespoon corn starch
1. In a large bowl, combine oats, flour, dark brown sugar and cinnamon. Pour in melted butter and stir until the oat mixture is completely combined. Set aside.
2. Bring the water to a boil in a small saucepan set over medium heat. Add sugar and butter and stir until sugar is dissolved and butter is melted and the mixture returns to a boil. Dissolve the corn starch in 2 tablespoons of cold water and then add to the pot. Continue stirring until the sauce has returned to a boil and thickened slightly. Remove from heat and cover for later use.
3. Preheat oven to 375 degrees (F). Butter the bottom and sides of a 9 x 13 inch baking pan and then sprinkle about 1/4 of the oat crumbs over the bottom in an even layer. Peel, core and slice the apples into 1/4 thick pieces and scatter the apple slices in even layers across the pan until all the apples are used up (or the pan is full!). Pour the butter sauce over the apples and top with the remaining crumb topping.
4. Bake the crisp on the center rack of the preheated oven for about 40 minutes or until a fork inserted in the apples has little to no resistance. If you find the crisp is browning quicker than you’d like tent the top with foil. Best served fresh and warm but is good any way it comes!!