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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Apple Crisp Recipe

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This recipe for Apple Crisp is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FILLING:
6 large apples
1/4 C. sugar
1 lemon, juiced
3 T. flour
1 tsp. ground cinnamon

TOPPING:
1 C. flour
2 C. rolled oats
1 C. walnuts or pecans, roughly chopped
2/3 C. brown sugar, packed
1 tsp. ground cinnamon
1/8 tsp. salt
3/4 C. (1 1/2 sticks) butter, melted
Directions:
Directions:
Preheat oven to 350º F.
Peel (if desired), core, and slice apples into 1/4-inch slices. Place in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a buttered 9 x 13 baking dish.Set aside.
In another large bowl, mix together flour, oats, nuts, brown sugar, cinnamon, and salt for the topping. Add melted butter and stir together.
Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45-50 minutes.
Serve warm or at room temperature with vanilla ice cream.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
You do not need to peel the apples.The best apples to use are crisp, slightly tart varieties such as Granny Smith. Or try Mutsu, Golden Delicious, Jonagold, Honeycrisp, or Pink Lady. Instead of baking in a large baking dish, you can also use individual ramekins.

 

 

 

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