I honestly don’t think there is a better smell than fresh baked apple crisp or apple pie. What’s even better than the smell is the taste! It is such a delicious Fall treat, and perfect for those of us that don’t particularly care for making pie crust. While my family didn’t pick our own apples this year, we did buy apples from the orchard after we picked our own pumpkins. I like to use Cortland apples for baking, and I still have half of a bag left to bake more Fall goodies.
This is another recipe that started from my trusty Betty Crocker cookbook, but I have changed it a little bit. I use about twice the amount of apples that it calls for and do things a little differently.
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp. nutmeg
3/4 tsp. cinnamon
Grease the bottom and sides of a square 8″ glass dish or casserole with shortening.
I like to mix the dry ingredients before I cut the apples so that it is ready to go before the apples get too brown.
Using an apple peeler or a knife, peel and core the apples.
Sadly my apple peeler broke after I peeled a few apples so I had to resort to using a knife. I actually enjoy trying to peel the entire apple in one long piece, which I did but broke it when I moved it to take a picture.
Slice the apples and stack in the glass dish. Make sure the slices aren’t too thin or the crisp will get too mushy. I sacrificed some of our topping to make an additional little casserole to bring to my daughter at school. I’m good like that 🥰
Cut the softened butter into the dry mixture using two forks, a fork and a knife, or a pastry cutter. You want to incorporate the butter as best you can so that it is in little chunks and evenly distributed.
Spread the topping evenly over the apples so that they are all covered.
Once they are topped, bake at 350 degrees for 30-35 minutes or until bubbly.
Serve warm with vanilla ice cream! Yum. yum, yum. 🍎🍎🍎