Easier Than Pie, Much Easier in Fact

You can even make the filling and crumble topping a day ahead. Just add a bit more lemon juice to the apple filling so the apples don’t turn brown and keep them in an airtight container in your refrigerator. Keep the crumble topping in a Ziploc bag in the fridge. When you are ready to bake, combine and bake as directed in recipe.

This is a natural dish for autumn, when apples are usually harvested. But with modern markets sourcing and displaying many apple varieties year-round, you can always find some type of apple that would be suitable for making this comfort-food crisp.

INGREDIENTS

For the Crumb Topping

1/2 cup flour

1/2 cup old fashioned oats

1/2 cup brown sugar

1/2 tsp baking powder

1/4 tsp ground cinnamon

Dash of salt

1/3 cup unsalted butter, diced into small chunks

For the Apple Filling

3-4 large Granny Smith apples, peeled and sliced thin

3 Tbsp. butter, melted

2 Tbsp. flour

1 Tbsp. lemon juice

3 Tbsp. milk

1/2 tsp vanilla extract

1/4 cup brown sugar

1/2 tsp ground cinnamon

Dash of salt

DIRECTIONS

Preheat oven to 375 degrees F.

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with Vanilla Ice Cream and Caramel Sauce.

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Quick Tip: This crisp can be easily frozen. Bake the crisp and let it cool, completely. Cover it with two layers of foil, and you can keep it in your freezer for up to 3 months. When you are ready to eat it, remove it from the freezer and let it thaw in your fridge overnight. Preheat your oven to 350 degrees F and warm the crisp, uncovered, for 20-25 minutes, or until heated through.

Recipe courtesy of Lauren Allen at tastesbetterfromscratch.com, photo courtesy of Aaron A at allrecipes.com.

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