Fall has finally arrived here in the midwest. It’s definitely cooler, and the leaves are blowing up in such color they look like a watercolor painting. All this beauty, jus confirms once again why autumn is my favorite season.
If there was ever a dessert that I would associate with fall it would be apple crisp. The warm aroma of cinnamon and the rustic appearance of the oats on top just seem to echo that of the season. I have declared more than once that apple crisp is by far and away my favorite dessert. Lately, this seasonal dessert has been making a regular appearance on weekends…ok, ok…on weekdays too.
- Crumble Topping
- 5 cups Old Fashion Oats
- 5 cups packed brown sugar
- 5 cups Whole Wheat Pastry Flour (All-Purpose works too)
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- Combine all ingredients in a large bowl.
- Store until ready to use in an airtight container.
- Fruit Filling
- 8 cups Winesap or Granny Smith apples, cut into 1 inch chunks, peeling optional
- 2 tablespoons Whole Wheat Pastry Flour
- 1 teaspoon ground cinnamon
- 2 tablespoons Maple Syrup (use the real stuff...seriously)
- 2 teaspoons vanilla extract
- To Make a Family Size Apple Crisp
- Preheat oven to 350 degrees
- Place cut apples in a large bowl and toss with remaining ingredients until evenly coated. Place in an 8x8 baking dish or large iron skillet.
- In a medium bowl place 2 cups of dry crumble ingredients and combine with 1/2 cup (1 stick) of room temperature butter. Work butter into the dry ingredients until crumbly, resembling wet sand.
- Evenly distribute crumble topping over apples.
- Bake at 350 degrees for 30-40 minutes or until crisp is golden brown and apples have released their juices and are bubbly.
- Serve warm topped with vanilla ice cream, homemade whipped cream and if you're feeling adventurous, a drizzle of caramel sauce.
- For individual crisps adjust crumble to butter ratio....1 cup crumble to 1/4 cup butter for 2-3 individual servings.