APPLE CRISP- a fall favorite; this vintage recipe is the best! Caramel crispy, chewy bottom, cinnamon apple center with an old-fashioned oatmeal topping-YUM! Welcome to my #FarmhouseKitchen #AppleCrisp #Apples #FallDesserts
Apple Crisp – Who Doesn’t Love It?
Apple Crisp and Fall just go together like birds and a feather, black and white, grilled cheese and tomato soup. You get the picture.
Vintage Recipes are my favorite, but every now and then I do venture out into the new world of foodies. However, when it comes to desserts, I stick with tried and true ingredients. My motto, when it comes to sweet treats, “If it’s not worth the calories, spit it out”! (copyright, vhoarty)
My Crisp recipe is one that I have used for years, with a tweak here and there over time. I must say, this is one of my favorite desserts, but I say that about all desserts – IF they are worth the calories.
The Best Apples For Baking
The best apples for this recipe are whatever you have on hand. Here is a little guide that may help you when shopping. My favorite is Granny Smith.
Best Apples for Baking, Pies, and Crisp: Baldwin, Cameo, Cortland, Golden Delicious, Granny Smith, Honey Crisp, Idared, Jonathan, Rome Beauty, Jonagold. Personally, I do not care to use Delicious in my dessert creations; I feel they are too soft and become a little mushy. Just my opinion!
To prep the apples, peel, and core then cut into bite-size chunks. Secret} I used my apple peeler for the pics, but I used a knife to peel the rest of the crop.
Blend the dry ingredients with the melted butter. Can you smell that cinnamon? It is enticing! Using a fork to stir lightly, make a mixture that is crumbly. (I have no better word.)
Since my favorite part of eating a fresh, warm, apple crisp is the oat crumb topping, I asked my self why not put it on the bottom as well? Eureka!!! Houston we have made contact. Divide the “crumbly” mix and press half of it into individual cast iron skillets or a 9-inch square baking pan.
Caveat } You might as well double the recipe and bake it in a 13-inch baking pan. This sweet treat will go quickly.
Place the prepared apples on the top of the crumbly bottom. Next, a cooking filling will be poured over the apples. I used to cook the filling on top of the stove, but now I use the MICROWAVE. Presto!
Sometimes I use my favorite organic sugar, and sometimes I use brown sugar for the filling. It all depends on the depth of flavor you desire at that particular moment. For this presentation, I used brown sugar.
ADD MORE CRUMB TOPPING AND BAKE!
This recipe, with a few adjustments, makes a kick-butt Peach Crisp as well. Great for Rhubarb too! > Learn More
Look at that skillet full of mouth-watering goodness!
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APPLE CRISP- a fall favorite; this vintage recipe is the best! Caramel crispy, chewy bottom, cinnamon apple center with an old-fashioned oatmeal topping-YUM!
- 1 cup All-Purpose, Unbleached Flour, sifted
- 3/4 cup old-fashioned rolled oats
- 1/2 cup brown sugar, packed
- 1/2 cup melted butter
- 1 teaspoon ground cinnamon
- 5 cups apples, peeled, cored, and cut into bite-sized pieces
- 1/2 cup brown sugar, packed or 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- pinch of salt
- 1 teaspoon pure vanilla extract
Crumb Topping and Bottom
- Preheat the oven to 350 degrees-F. This recipe is for a 9-inch baking pan.
- Using a fork, mix the flour, rolled oats, cinnamon, and 1/2 cup brown sugar. Add melted butter and stir to crumble.
- Press half of the crumb into the bottom of a 9-inch baking pan.
- Place the prepared apples on the crumb crust.
- To a microwaveable bowl or glass measure, add 1/2 cup brown or white sugar, cornstarch, water, and salt. Microwave on high for 1 minute. Stir and microwave again for 1 more minute. Stir and check the consistency. The filling should be a thick liquid, if not, microwave for an additional 15 seconds. Check again and microwave for 15 more seconds if needed.
- Add the vanilla and stir to blend. Pour over the apples and top with the remaining crumb mixture.
- Bake for 45 to 60 minutes, or until the center is bubbling and the crumb is a beautiful golden color.
Absolutely fabulous served warm with a scoop of vanilla ice cream sprinkled with cinnamon.