Apple Crisp, my favorite dessert!

I absolutely adore this dessert for a couple reasons.  One is that I don’t have to make crust.   I do like making pie and it honestly doesn’t take me long to make but sometimes I just don’t feel like doing it and this is the next best thing.  I have to admit my crisp is a bit different then you will find in a cook book though.  Most crisps don’t add anything to the fruit, just the topping and I have found this make the bottom watery, especially after a day or so.  To combat this I add flour sugar and cinnamon to my apples like you would in a pie and then I add the topping.  I find this to be much better.

20171001_113334.jpg

First, of course, you’ve got to peel the apples and chop them. I don’t use anything too fancy …just a good ‘ol peeler.

 

20171001_113913.jpgI’ve used a 2 quart baking dish which would feed four with some good size servings.

Place the apples in the dish and add the flour, sugar and cinnamon and mix it all up.

20171001_115348.jpg

Now you will combine the oats, brown sugar and butter in another bowl and cut the butter into the mixture.

20171001_115937.jpg

Keep doing this until you have a small crumble that looks like this.

20171001_120216.jpg

Carefully put this mixture on top of the apples and place in a preheated 350 degree oven for about half an hour.  You should hear it simmering when you take it out and a knife inserted into the apples should go through very easily. Enjoy!

20171001_134638.jpg

 

Yankee Frugalist’s Apple Crisp Recipe.

5-7 Tart apples, peels and sliced

1/2 cup sugar

1/4 cup flour

1 rounded tablespoon Cinnamon

TOPPING

1/2 Cup Oats

1/2 Cup Flour

3/4 Brown Sugar

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s