Apple Crisp

Nothing says fall or home for me like a bushel of apples. I grew up in Connecticut and the neighborhood our house was in was extremely close to three separate apple orchards, including my favorite, Roger’s Orchards. Around this time of year we’d enjoy a bounty of apples from Roger’s: McIntosh, Jonamac, Baldwin, Golden Delicious, Ida Reds, Cortland, Macoun, Empire, Red Delicious, and Mutsu. I don’t remember ever not having apples in the house. So, when we acquired a bushel of apples I knew I needed to do something to pay homage to the yummy, New England treats we would make from the local apples. More apples recipes are to come!

Apple Tree at Roger's Orchards

 Apple Crisp

Ingredients:

Apple Mixture:

10-12 medium Granny Smith apples, peeled and sliced

3 T all purpose flour

1 C white sugar

1 tsp. cinnamon

1 T freshly squeezed lemon juice

Oatmeal Crumble:

3 C all purpose flour

1 C oatmeal

1 C packed brown sugar

1/2 tsp. cinnamon

1 C butter, melted

Directions:

Place the apples in a large mixing bowl.  Stir in the 3 Tbsp. flour, white sugar, cinnamon, and lemon juice until the apples are thoroughly coated.  Pour apple mixture into a 9×13 inch baking dish.  Set aside.  Stir together the 3 Cups flour, oatmeal, brown sugar, and cinnamon.  Add the melted butter and stir until the mixture is completely incorporated.  Crumble the topping mixture over the apples and bake at 350 degrees for 30 to 40 minutes or until topping is golden brown and the apples are tender.  Serve with ice cream or whipped cream. Drizzle with caramel topping if desired.