Sunday, November 11, 2012

Minnesota Apple Crisp

This time of year represents many wonderful things: crunchy leaves, sweaters, dragging the soup tureen off the top shelf, pumpkins and most importantly...APPLE CRISP!

I am blessed with in-laws that have many lovely apple trees on their wooded land north of where the hubs and I grew up in Minnesota.  I am doubly blessed that they visit every fall with the biggest box of Honeycrisp and Haralson apples (the best for baking, in my humble opinion), straight off these trees. 

Here is my recipe for outstanding apple crisp.

Peel and cut apples into roughly 1/2 inch chunks.

13 cups of cut apples in a greased 9x13 baking dish.

Add to apples:
2 T. flour
1 T. cinnamon
1/8 tsp. finely grated nutmeg (if you use ground nutmeg, add additonal 1/8 tsp.)

Use clean hands to toss the flour, cinnamon and nutmeg
with the apples.  The flour will help thicken the juices
of the apples that will ooze out in baking. 

Anxiously awaiting the crumble.

 Crisp Crumble:
1 stick softened butter
1 c. quick oats
1 c. all-purpose flour
1 c. light brown sugar, packed
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. cinnamon

Use a fork, pastry blender, food processor or clean hands to mix until good and crumbly.

Crumble and seasoned apples.

Evenly top apples with the delish crumble (it tastes like
oatmeal cookie dough, so I dare you not to sneak several tastes)

Bake in a preheated 350 degree oven for 1 hour. 
After 1 hour, fork the middle of the apple crisp to check that apples
are tender.  If the apples need additional cooking time, drape a
piece of aluminum foil across the baking dish (to prevent the crumble
from burning) and pop back in the oven, checking every 10 minutes, until
apples are fork tender. 

Enjoy this dish breakfast, lunch or dinner this time of year!

If there is any left*, store covered at room temperature.

(* = doubtful)

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