Harvest continues to roll on, with beautiful weather, though things are getting really dry now. Before heading out this morning, I have to give you one of my favorite fall recipes. I’ve sent this via email and text to a few friends and it is better to just get it up here to share with all of you! Apple crisp is something anyone can make and EVERYONE enjoys. My top secret way to make apple crisp even better? ADD PEARS for half of the fruit. Trust me, you’ll see.
I’ll keep it short today… after all, there’s work to be done.
When ya gotta go, ya gotta GOOOOOO!
Still plenty of time for fun, crop scouting… or picking the biggest ear of corn.
Someday, I promise to photograph this dessert in a cute bowl with ice cream slowly melting down the piping hot sweet fruit… but not today. I’ve made this THREE times this fall and have never had the time to stage and photograph it.
Also, if you want some harvest-related SnapChat entertainment, find me: CristenCClark.
The Best Apple Crisp
- 8 cups of peeled cored and sliced apples or pears. I like half apples, half pears. Or if only apples: Use different varieties of apples to wake up the flavors.
- 1 TBSP lemon juice
- 3/4 c sugar some people use more, and I would if your apples are TART! then use one cup or a bit more.
- 1/3 C flour
- 1 tsp cinnamon use more if you love cinnamon, I just LIKE it
- Pinch of salt
- Combine in a large mixing bowl stir until evenly mixed. Set aside and make topping.
- In a large bowl combine until crumbly and set aside:
- 1 1/2 C flour
- 1 C sugar
- 3/4 C instant oats or regular rolled oats
- 2 sticks of salted butter
- pinch of salt
- Pour combined filling into greased 9x13 inch pan, sprinkle crumble topping over evenly, bake in a preheated 350 degree oven for 70 minutes. (Or when juices around edges around edges of crisp are slowly bubbling.)