Saturday, September 10, 2016

Apple Crisp - Recipe

I'm not usually a Pinterest person, but this recipe for an Apple Crisp appeared one day and it looked so delicious I thought I would try it out for a dinner I was hosting tonight. It was a hit!

Sassy Wine Belly - Apple Crisp
Serves 6


For the crumb topping:

  • 1/2 C flour 
  • 1/2 C old fashioned oats 
  • 1/2 C brown sugar 
  • 1/2 C baking powder 
  • 1/4 C ground cinnamon 
  • dash of salt 
  • 1/3 C unsalted butter, diced into small chunks 
For the Apple filling:
  • 3-4 large apples, peeled and sliced thin (Granny Smith preferred, but can use any variety)
  • 3 T butter, melted 
  • 2 T flour 
  • 1 T lemon juice 
  • 3 T almond milk (or cow's milk if you prefer) 
  • 1/2 t vanilla extract 
  • 1/4 C brown sugar 
  • 1/2 t ground cinnamon 
  • dash of salt 
  • Vanilla Ice Cream or Frozen Yogurt (optional)

  1. Preheat oven to 375 degrees F. 
  2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
  3. For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Then, peel and slice apples. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
  4. Serve with Vanilla Ice Cream or Frozen Yogurt (optional)

To make this recipe ahead of time: Make the apple filling, adding a tiny bit more lemon juice so the apples don't brown. Store the apple filling in an air-tight container, in the fridge, for up to one day. Make the crumble topping and put it in a separate ziplock bag, in the fridge. When ready to bake, remove from the fridge, and sprinkle the topping on top. Bake as directed.

See the original recipe here.

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