Easy Apple Crisp

I'm not 100% sure this is a standard "crisp" - it's cobbler-esque in that it has a doughy topping that is reminiscent of pie crust. You can reheat this nicely in the oven (otherwise the topping can get a little "wet" after sitting for a couple days).

We took this tasty dish to a get together over the weekend, and it was very well received - though we took several desserts, so we still had half a pan to bring home (not that we were complaining)!

Whatever category you put this in, it is a very delicious treat, perfect for the fall weather and bountiful fresh apples. We used a pretty good chunk of our remaining farm-picked apples for this dish, and boy was it a great way to use them! The apples are well seasoned, perfectly tender, and the topping is buttery and lightly crisped. Delicious!
I can't believe we're already approaching the end of September... sometime in October we're planning to head back out to the Blue Ridge area for a pumpkin patch visit, and I'm hoping to swing back by the apple farm for another bag or two of produce before the season has completely ended. You can't beat farm fresh tomatoes and apples for cooking!

Best Apple Crisp from The Examiner

8 - 10 cups apples, peeled, cored, and thinly sliced (use whatever variety you prefer, we used a mix)
2 tsp vanilla
scant 1/2 cup water (less if using farm fresh picked apples)
1 TBS cinnamon
1/4 tsp ground cloves
1/2 tsp fresh grated nutmeg
1 cup butter, chilled and cut into small chunks
1 1/2 cups flour
2 cups white sugar

  1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
  2. Place the sliced apples in the bottom of the prepared baking dish so that it is just a little more than half-full. Put the vanilla in a measuring cup and fill it with water to 1/2 cup (less if using fresh picked apples); pour this mixture evenly over the apples. Then sprinkle the apples evenly with the cinnamon, nutmeg, and ground cloves - toss gently.
  3. Combine the flour and sugar then cut the chilled butter in with a pastry cutter until mixture resembles coarse crumbs. Distribute the crumbles evenly over the top of the apples.
  4. Bake for 45 – 55 minutes or until golden brown (ours needed about 10 - 15 more minutes to get the top browned, so if yours isn't browning you can turn the heat up a little towards the end and keep an eye on it; remove when it reaches the color you're looking for). Serve warm or at room temperature with a scoop of ice cream if desired.


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