(Fresh Picked) Apple Crisp

This weekend, we visited the local Apple Farm and along with riding the tractor 100 times up and down the hill (life with a 2.5 year old), we managed to snag some fresh Spartan apples! It was my grandpa’s Birthday yesterday and so I decided to make some fresh apple crisp. As always, I looked up my girl, Sally’s recipe for inspiration. I found a cinnamon apple pear crisp that was exactly what I was looking for, I just traded out the pears for more apples! I’ll be honest that the hardest part of the whole prep was peeling and slicing the apples because 1) I was doing it the old fashioned way without any cool kitchen tools and 2) For some reason this year, the apples are really small here(perhaps the super hot summer?). But, I persevered and boy, was it worth it! All that buttery goodness packed into one pan and since it’s fruit, you’re allowed to have 2 servings, right?! :)

Apple Crisp

Ingredients:

• 8 medium/large apples, peeled and sliced

• 1/2 cup (100g) packed light or dark brown sugar

• 1/4 cup (31g) all-purpose flour

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon salt

  TOPPING:

  • 1 cup (125g) all-purpose flour 

  • 3/4 cup (150g) packed light or dark brown sugar

  • 1 teaspoon ground cinnamon

  • 1/2 cup (1 stick; 115g) unsalted butter, cold and cubed

  • 1 cup (100g) old-fashioned whole oats

  • optional: 3/4 cup (95g) chopped walnuts (I used walnuts but you could use pecans too!)

  Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease a 9×13 inch baking dish.

  2. Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.

  3. Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Fold in the oats and pecans. Sprinkle over filling(tuck into all those little crevices).

  4. Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.