For a long time, a friend of mine would ask me how to make my apple crisp. Like much of what I make in the kitchen, I simply don’t use recipes… I just make things how I think they should be made, taste & adjust as needed, etc. I don’t think I ever really make things exactly the same twice! I decided to finally come up with a general recipe for my friend. I went step by step, taking the time to actually measure out what I was using & document it. Turns out, it was the best apple crisp I’ve ever made! My family certainly seemed to enjoy it too. Here it is for you to try out…… Hope you like it!
8×8 pan (I find glass works best)
3/4 stick of butter
approximately 1/2 peck of apples (any type will do, but I used Macintosh)
1 tsp ground cinnamon
1/2 tsp white granulated sugar
1/2 cup packed brown sugar
1 cup oats
Preheat oven on 350
Lightly butter the bottom of your pan with stick butter. Put remainder of butter in a bowl. Let it soften or microwave 5-10 seconds at a time to get soft… Do NOT melt!
Wash your apples… I used about 1/2 of a peck, +/-. Peel, core & slice apples, in no particular fashion. I try to keep mine no more than 1/4 inch thick.
Add ground cinnamon. Add white granulated sugar. Toss to coat. Arrange apples in buttered pan, making sure to keep it as even as possible on top (not a mound).
In a separate bowl, mash your butter a little. Add brown sugar. Blend the butter & brown sugar until it resembles soft cookie dough. Add in the oats. I use my hands to mix… seems to work better than just stirring with a spoon. You want the oats/butter mix to look a bit like granola clusters… Nice & crumbly. Crumble oat mixture on top of apples. Make sure to cover all of the apples so they don’t dry out during baking.
I use a pan covered in tinfoil under my glass dish. It helps to catch any spills or bubble-over. Put in the oven for about an hour… Each oven may run slightly higher/lower, so just keep an eye on it. I like to pull mine out when the bottom is just starting to bubble & when the top is nice & golden brown, a little crunchy & chewy. You can adjust baking time according to your preference… Longer for a crunchier top & softer apples, shorter for a more chewy top & a tad bit firmer apples.
Allow to cool at least 20 minutes before digging in & cool completely before storing in the fridge. ENJOY!! 🙂