'Tis the season for apples, and what could be better than apple crisp? It's easier than apple pie because you don't have to make a crust, just a sweet, crunchy topping.
Serve this with some decadent vanilla ice cream or some whipped cream.
I use a 7" x 10" baking dish for this and just keep slicing apples until there's just enough room left for the topping--I'm guessing at the number of apples. I have to say I love my apple peeler!
You can expand or reduce this recipe to fit any size baking dish. Leftover topping can be frozen for future use.
Fruit:
6 to 8 apples, peeled, cored and sliced
1/2 tsp. cinnamon
1 T. freshly squeezed lemon juice
2 T. sugar
Topping:
6 T. butter, cut into 1/2-inch chunks
3/4 cup packed brown sugar
2/3 cup flour
1/2 cup chopped nuts (I tend to have walnuts on hand)
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat the oven to 375 degrees.
Toss the apple slices with the cinnmon, sugar, and lemon juice and place them in a baking dish.
For the topping, work the butter in with the rest of the ingredients so each piece is coated and the texture is a coarse crumb. I have a "granny fork"--a large, sturdy, 6-tined fork--that works well for this, but you can use your fingers or the paddle attachment for a mixer.
Top the apples with the mixture. I put a cookie sheet under the dish to catch any drips. Bake for 45 minutes to an hour, until apples are meltingly tender.