Thursday, October 6, 2011

Apple Crisp

If I am given a choice of desserts and apples are one of the choices, I will choose apples every time. This has to be one of the best Apple Crisp recipes I have ever made and I've made it quite a few times. Tastes wonderful either cold with whipped cream or warm with Vanilla Ice Cream.


4 large apples
2 tsp fresh lemon juice
3/4 cup packed brown sugar, divided
2 TBS Minute Tapioca
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup all-purpose flour
4 TBS butter, melted


Preheat oven to 400 degrees. 

Peel, core and cut apples into 1/8" slices.

In a large bowl, toss apples with lemon juice, 1/4 cup brown sugar, tapioca, cinnamon and nutmeg. Let stand at room temperature for 30 minutes to let juices begin to flow.

Spoon apple mixture into an ungreased 9" square baking dish, cover loosely with foil and bake for 30 minutes.

While apples are baking, in a small bowl, combine flour with remaining 1/2 cup brown sugar. Mix completely. Add melted butter, work in thoroughly with fingers.

After pie has baked for 30 minutes, remove from oven. Sprinkle topping over apples and bake uncovered for 35-45 minutes or until apples bubble and topping turns golden.


Karen/My Colonial Home said...

This recipe sounds and looks wonderful.
The last two times my apple crisp has not turned out like it used to...not sure why so I will definitely try this recipe.

AndiWinslow said...

Love the fall recipes, and apple crisp is for sure a number 1. Good job andi