Apple Crisp

One of the things I most associate with Fall is crisp, juicy, delicious apples. After spotting a fresh baked apple crisp on Christine's blog dela chic blog and her photos on Instagram I knew I had to make one for myself. Upon Christine's suggestion I followed this recipe from Martha Stewart with just a few changes. I doubled the topping recipe, added 1/4 of a teaspoon of nutmeg to the apple mixture, and baked it in two pie baking dishes. The result was an incredibly delicious dessert that truly embraces Fall.

Ingredients:

3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon

Directions:
1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. (Feel free to double the crisp part). Transfer to freezer to chill while you prepare apples.
2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. (Here is where I added the nutmeg). Transfer to a shallow 2-quart baking dish (or two pie baking dishes), and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

3. To make it even more delicious top with a scoop of vanilla ice cream and a drizzle of caramel syrup.

Look here for even more delicious apple recipes. Raquel also has a wonderful recipe for Cranberry Cinnamon Applesauce.
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