A couple weeks ago I went apple picking while visiting my best friend. We spent the early afternoon wandering a local orchard picking apples and discussing what we wanted to make with them. A variety of options came up such as apple pie or apple butter, but my favorite that I knew I had to make was apple crisp.
I have vivid memories growing up of my mom making apple crisp, it was my favorite fall desserts. I love it so much I even eat it for breakfast.
The other apple dishes on my list are going to get made in time, but for old times sake I had to make my favorite of all dishes. I still have plenty of apples left, I will definitely be making another batch of this by the end of the week.
What is your favorite fall apple dish?
I made this recipe with sweet apples (macoon's and mackintosh's) because of this it is best to alter the recipe. Put in a little less sugar, I used 1/2 cup + 1/8 cup of dark brown sugar, and add a tsp of lemon juice. This prevents the dish from becoming too sickly sweet (by all means you can skip this part if you like super sweet desserts).
I also nixed the addition of walnuts / pecan's, not because I don't like them, because I just did not have enough in the house. I love the nutty flavor and crunch that the walnuts / pecans add, but the dish is still great without them.
Serves 6 to 8
- 5 large tart apples, preferably Granny Smith, unpeeled, halved and cored.
- 1/2 cup sugar
- 2 tsp cinnamon, divided
- 1 tsp freshly grated nutmeg, divided
- 1/2 cup walnut or pecan halves
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 3/4 cup dark brown sugar, firmly packed
- 1 stick unsalted butter, chilled and quartered
- 1/4 cup rolled oats or wheat germ
- 1 tsp lemon juice (if using sweet apples)
- Preheat oven to 350 degrees F and adjust the rack to the middle level. Butter an 11 inch pie plate or a 2 quart soufflé dish.
- Slice apples. In a large bowl mis the sliced apples with the sugar, 1 tsp cinnamon and 1/2 tsp nutmeg. (If the apples are sweet, decrease the sugar and add 1 tsp lemon juice). Layer apples in the prepared baking dish.
- Coarsely chop nuts. In another large bowl add the chopped nuts, flour, salt, brown sugar, butter, rolled oats and remaining cinnamon and nutmeg. Mix with a pastry blender or in a Cuisinart until the butter is the size of small peas. Spread the mixture over the apples, pressing around the edges of the dish. Bake for 1 hour or until it is brown and crispy. Serve warm or at room temperature with vanilla ice cream.