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Apple Crisp

A couple of weekends ago Marc and I took a trip to the apple orchard and came home with a ton of apples.  Like a crazy amount.  I had no idea how we were going to eat them all before they went bad, but after a batch of cinnamon spiced applesauce, an apple every day with lunch, a batch of Snickers salad, and multiple attempts to find the perfect apple crisp, they are finally gone!  And I’m actually pretty sad about it.  I want to make this apple crisp again!

So what do you need to make my idea of the perfect apple crisp?  Butter, obviously.  Brown sugar, maple syrup (the real stuff!), cinnamon, nutmeg, allspice, and oats.  It must have oats, people!  I couldn’t believe how many recipes I found with oat-less crusts.  There are, of course, other ingredients in my apple crisp but these are the ones I believe are the most important.  Also important: it must be eaten directly from the oven, with vanilla ice cream.   

The great thing about crisps?  They are so adaptable to what you have or like about them.  Do you want more apple filling?  Then add another apple.  Can’t get enough cinnamon flavor?  Then put in an extra shake of cinnamon.  Don’t have any real maple syrup?  Just sub extra brown sugar.  Want to use an entire stick of butter and not just 6 tablespoons?  Then use the whole stick!  Make it your perfect apple crisp.  Just don’t forget the vanilla ice cream.  That part is not optional.      

Apple Crisp
makes 6-8 servings

for the apples:
5 apples, Granny Smith or Gala, peeled, cored, and diced
1 tbsp lemon juice
1/4 cup brown sugar
2 tbsp pure maple syrup 
3 tbsp flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of allspice

for the crisp:
1/2 cup flour
3/4 cup oats
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
6 tbsp butter, cut into pieces


Preheat oven to 350 degrees F.

Mix all of the apple mixture ingredients together in medium bowl.  Spoon into either 6-8 individual ramekins or an 8″x8″ baking dish.

For the topping: Mix together flour, oats, brown sugar, salt, and cinnamon.  Then with fork or fingers, cut in butter until it forms pea sized lumps.  You can also do this in the food processor by pulsing ingredients until it forms pea sized lumps.

Sprinkle over filled ramekin dishes or baking dish.  Bake in preheated oven for 35-40 minutes.  Cool for 10 minutes before serving.  Serve with vanilla ice cream….this is not optional.  Enjoy!

This was shared at Crumbs and Chaos’ Season Inspirations and A Well Seasoned Life’s Sweet Indulgences Sunday!

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