Perfect for a cool fall evening

Apples! In my part of the world, apples are being picked from the trees and road side stands are opening up with their delicious produce. I love apple season. One reason is this: Apple Crisp!

I have to make this recipe at least once a year. At least. It’s usually more but without fail, there were be one baking pan with warm bubbling apple crisp. I like to serve mine with homemade whipped cream but ice cream would be yummy as well.

Way back in my youth, I worked a school placement at the local apple cooperative. That was my first glance into the world of apples and all the different varieties. Up to that point, I just ate whatever apples my mom brought home from the store. I learned so much from those weeks working with apples. Who know there were so many varieties and uses for them!

Baking Apples – what type?

You want to pick apples that are good for baking when making apple crisp. Things like apple pie, apple crisp and other baked treats need apples that will be firm enough to not turn to mush when they are baked. A few varieties to try are Granny Smith, Cortland, Gala, Fuji, Honey Gold and Braeburn.

I used Granny Smith apples for this apple crisp. 3lbs of Granny Smith Apples. If you are going by volume, you want 12 cups of peeled, cored and sliced apples.

I do have one of the those machines that you put the apple on and turn the handle. As you turn the handle, it peels and cores the apple at the same time. It is handy if you are in a rush, but sometimes I just like to take my time and enjoy the process of baking. I find it relaxing and I enjoy the experience.

Try to get your slices about the same thickness to help your apples bake evenly. Add your sliced apples to a 9 x 13 inch baking pan. I use a glass one and have only ever used a glass one. I’ve never had any issues with sticking or burning.

Mix together the white sugar, cinnamon and 1 tablespoon of all-purpose flour in a separate bowl.

Sprinkle the cinnamon sugar evenly over your apples. It’s going to feel like you are adding a lot. It will bake down in amongst all your apples.

Pour the water evenly over the entire pan. You won’t get each and every apple wet and that is okay. You don’t want your apple crisp swimming.

Time to make the crumble topping. Add all the dry ingredients to a separate bowl and mix together. Pour the melted butter and mix until there are no dry ingredients left.

I use my hands and crumble the topping all over. If you try to “spread” it with a spoon or whatever it just doesn’t work as well.

Bake at 350 Degrees Fahrenheit for about 45 minutes. You want the apples soft but not mushy and you should see some bubbling around the edges.

The results

I like to have my apple crisp when it is still warm with some freshly homemade whipped cream. The apples are soft and the crumble topping is delicious. Very addictive!

If you have any left over, let it cool down completely before covering and keeping it in the fridge.

Do you enjoy apple crisp? What spices do you add? Please share your comments down below and if you make this recipe, please tag me over on instagram @heidiswhatsburning.

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Interested in another dessert you can serve warm? Try this Orange Cardamom Breakfast Twist. I promise it’s delicious anytime of the day.

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Apple Crisp Recipe

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