Thursday, September 24, 2009
It's apple season in my neck of the woods, and boy have I been going crazy with apples! My husband and I went picking 2 weekends ago and ended up with 48 lbs...yes you heard me...48 lbs. of apples! So I needed to think of something to do with them all! Apple crisp is one of the favorites of my coworkers, so I made some to bring in to work after our apple picking extravaganza!
This is a new recipe I tried this year, and turned out great. However, I had to double the crisp and lessen the apples. The flavor was great, but the proportions are off, so I noted what I did in the recipe. I had a recipe last year that I loved but lost the recipe. Then after I made this, I found my recipe from last year! So I'll be making the old one again as well and blogging about it in the next few weeks.
Overall, this was a simple and easy recipe that resulted in a deliciously fall flavored apple crisp that my co workers loved!
Adapted from a recipe by Rachel Ray's Sister
6 McIntosh apples, peeled and diced into 1/2-inch pieces (I used large apples, and this was too many. I'd use more like 4-5)
1/2 lemon, juiced
1 teaspoon ground cinnamon (I used about 2 tsp)
1/2 teaspoon ground or freshly grated nutmeg
2 tablespoons granulated sugar (I used more like 4-6 tbsp...2 was not nearly enough)
1/2 cup flour or fine graham cracker crumbs (I used flour, and doubled this)
1/2 cup brown sugar (I doubled this)
1/2 stick butter (I doubled this)
Preheat oven to 400 degrees F. In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar. In a small bowl, mix flour or graham cracker crumbs, brown sugar and butter together using the tines of a fork and your fingers, working until even, small crumbles form. Sprinkle topping evenly over apples and bake 15 to 20 minutes (I baked mine for about 30 minutes) until apples are just tender and topping is golden brown.