Since I’ve made umpteen of these this season (the apples are really frickin’ huge this year), I figure this is a good recipe to share, and it’s dead easy. Plus, you could be a self-confessed axe murderer, but hand over an apple crisp and everyone will love you. (It’s a mildly disturbing phenomenon…)
This recipe is based on one on page 308 of the Mennonite Community Cookbook. (I don’t know if the pages are different between the spiral-bound and the hardcover.) However, oddly, this isn’t the recipe that’s called Apple Crisp in that cookbook, it’s the one called Apple Crunch or Delight. Go figure.
Measurements are my best guess, since I don’t pay 100% attention to that, and I suspect the recipe is intended for an 8″ x 8″ pan, though it doesn’t specify.
Also, the first ingredient listed is “1 quart sliced apples”, and I dunno about you, but I haven’t the foggiest how much that would look like. This symbol: ~ means approximately. Use your judgement.
Makes enough for a 9″ x 13″ pan. (Greasing the pan before filling it is recommended.) I’ve used Pyrex, Teflon-coated metal, and aluminum, and they all produce about the same results.
~1 dozen apples, pared, cored, and cut into ~1-inch chunks (No gospel here on which apple type to use, though definitely pick one recommended for baking. I’m a fan of Cortlands, but seasonality is a factor.)
3/4 C sugar (I use organic cane sugar, white works fine, too)
1 tbsp flour (white, whole wheat, whatever)
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
~2 tbsp butter
1 1/2 C oatmeal flakes (quick or large flake, doesn’t matter)
3/4 C brown sugar (doesn’t need to be packed too tightly)
1 tsp cinnamon
1/3 C melted butter
1/4 tsp baking soda
Preheat the oven to 375F.
Pare/peel (that means remove the skins), core, and cut the apples into chunks. Don’t bother measuring them out in cups, just keep adding them to the pan til it’s solidly full to pretty much level with the tops of the sides of the pan. The crisp will sink once baked.
Combine sugar, salt, cinnamon, nutmeg, and flour in a bowl, then sprinkle evening over the apples in the pan. The sugar mixture will sift itself through the apples, so it won’t all remain on top. If it’s not sifting terribly well, gently tap or shake the pan.
If the butter is hard, cut small, thin slices and distribute evenly over the top of the apples (Like one slice every inch and a half or so). If the butter is soft, spoon small dots of it. (It’ll melt and blend with the sugar/flour mixture and make wonderful caramel-y goodness.)
Combine the oatmeal, brown sugar, cinnamon, baking soda, and melted butter in a bowl to make a crumbly mixture. Distribute the oatmeal mixture over the top of the apples, and smooth it out/pat it down so the whole surface of the pan is evenly covered.
If there are small bare spots or there’s not quite enough crumble for your taste, sprinkle an additional couple handfuls of oatmeal flakes over the surface and into the corners. (They’ll absorb the juice and butter and take on magical powers of deliciousness.)
If you’re worried about the pan bubbling over, set it on a cookie sheet before you put it in the oven. Bake at 375F for about 40 minutes. Let it cool for at least 20 minutes before people try eat it. It will stay quite hot for a while, so be careful.
Delicious on its own or served with ice cream, whipped cream, or plain ol’ cream. Yum.