Apple Crisp

Apple crisp was the dessert for the end of the garden season luncheon discussed in FFF these last few days. Fellow copy editor Nikki Rajala and I used fresh “State Fair” apples from one of Julie Tschida’s trees. The recipe came from Allrecipes.com, one of my favorite websites for research and recipes. The reviews were over the top so I knew it would be a blue ribbon winner and it was!

Nikki decorated her pan of apple crisp with a few of the “Autumn Bliss” raspberries growing in the plot at the Pastoral Center. We both got a lot of compliments on this scrumptious harvest-time dessert (and requests for the recipe.) CJK 

Apple Crisp

(Allrecipes.com)

10 cups apples, peeled and sliced

1 cup sugar

1 tbsp. flour

1 tsp. ground cinnamon

1/2 cup water

Topping

1 cup quick-cooking oats

1 cup flour

1 cup brown sugar, packed

1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 cup melted butter

Preheat oven to 350°F.

Place the sliced apples in a 9x13-inch pan. Mix (white) sugar, 1 tbsp. flour and ground cinnamon together and sprinkle over the apples. Pour the water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350°F for about 45 minutes.

Yield: 15 servings

A note from Carol: I checked the apple crisp after 45 minutes by gently shaking the pan from side to side. The crisp slid back and forth in the pan so I baked it for an additional 15 minutes (checking every five minutes) and it turned out perfect. I cooled it on a cooling rack after baking to serve the next day. It also would have been wonderful if served warm with a scoop of ice cream alongside it. Or a dollop of whipped cream with a sprinkle of cinnamon.