I had an abundance of apples and couldn’t think of a better way to use them up than with an apple crisp. Sure, apples are more of a fall fruit but my weekly vegetable delivery has been sending a regular supply of apples like Gala, Pink Lady, McIntosh and honeycrisp – and I have made apple butter 3x now – it was time to change it up. It’s almost 4th of July – America’s Independence Day and apple crisp like a crustless apple pie… what’s more American than apple pie???
The recipe is easy to follow with the most annoying part having to peel (optional) and core the apples. Other than that- its a dessert you literally throw together.
Apple Crisp (serves 6-8)
8 to 10 apples, peeled, cored, and diced (peeling is optional)
3/4 cup sugar
1 Tbsp All- Purpose Flour
1 Tbsp Cinnamon
1/4 cup water
juice of half a lemon
1 cup quick cooking oats, dry
1/2 cup All-Purpose flour
3/4 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup melted butter
Preheat oven to 350*.
Place diced apples in a 9×13 inch baking dish sprayed with cooking spray. Pour apples in baking dish and in a medium bowl combine flour, sugar, and cinnamon. Once combined, pour over apples and lightly toss to ensure the apples are evenly coated with the sugar mixture. Add lemon juice and water.
In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda and melted butter. Texture should feel like wet sand. Pour mixture over apples making sure to cover all the apples.
Bake uncovered for 45 minutes to an hour, or until apples are soft and topping is crisp.
Serve warm, in a mug with a scoop of your favorite ice cream or as is.
I used my Halo Top chocolate chip cookie dough ice cream. What a comfort!