Happy Friday, y’all! I’ve gotten feedback that my recipes here are way too elaborate and involved for the average baker. Considering my posts have been mostly Daring Bakers’ posts as of late (this post is for you Audrey!), I completely agree with that statement. I chronicle challenging recipes so that one day when I’m a grandmother of old age, Lord willing, I’ll have proof of what my hands were capable of. That’ll show the grandkids that crazy grandma isn’t just making up stories again. About food, at least.
Here is a really easy recipe that is especially great when you have a bushel of fresh picked apples in the fall. The baking part is certainly easy, but let me warn you that preparing the ingredients will consume a good chunk of time. I recruited an old high school friend to help me in the kitchen for making two of these apple crisps. When she said yes, little did she know she’d be peeling and coring 6 pounds of apples with me! Thank you Judy, for contributing to this delicious apple crisp with your rockin‘ peeling skills.
from Martha Stewart
3/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats
3 pounds apples, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1. Preheat oven to 375 degrees F. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar.
2. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
3. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture.
4. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
5. For best results, serve with vanilla ice cream.