I can't believe we're already into November. I'm feeling pressure to eat lots of fall foods while I still can...I'm trying to ignore the fact that winter is quickly approaching! When I think of fall, apple crisp is inevitably one of those foods that come to mind. I have to say, while I don't miss many aspects of the college dining hall situation, Truman State University served some darn good apple crisp! I would pile a big spoonful of the dessert into a bowl, always scraping extra crisp off of the dish and into my bowl, and then I'd pile it high with ice cream from the soft-serve machine!
This crisp is, I imagine, significantly lighter than the dining hall version, but it's still very delicious. Next time, I think I'll make an extra half recipe of the topping since that's my favorite part. Even so, a serving of this with some vanilla ice cream is almost enough to make me forget the ice cold temperatures, blustery winds, and snow flurries that are just around the corner!
adapted from Good Housekeeping
-2 tablespoons lemon juice
-3 lbs Granny Smith and/or Golden Delicious apples (I used 5 Granny Smith and 3 Jonathan), peeled, cored, and cut into 1 inch wedges (I did not peel them...too lazy!)
-1/3 cup (plus 1/4 cup) brown sugar
-2 tablespoons (plus 1/3 cup) all purpose flour (I used whole wheat)
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-1 cup old-fashioned oats
-4 tablespoons butter or margarine, softened
1. Preheat oven to 425 degrees.
2. In a 9 x 13 glass or ceramic dish, toss the apples with the lemon juice, 1/3 cup brown sugar, 2 tablespoons flour, cinnamon, and salt. Mix until apples are evenly coated.
3. In a separate bowl, combine oats, remaining 1/4 cup brown sugar, and 1/3 cup flour. With your fingers, blend in butter until mixture resembles coarse crumbs. Sprinkle mixture over the apples.
4. Bake for 30 minutes or until apples are tender and crisp is lightly browned. Serve warm with vanilla ice cream.