I've made this
several times. After picking too many apples at Gilcrease Orchard we did a
little experimentation in the kitchen with some inspiration from several other
recipes. Here's our concoction.. Makes the whole house smell like Autumn. Keep
in mind, not all apples are meant to be baked. A wonderful snacking apple can
and will often turn into a flavorless mush when baked into a pie or crisp.
Apples I
recommend for baking are:
1. Gala
2. Braeburn
3.
Apple Mixture:
Apples 8-9 or as
many apples as you like. You can always add more to the mixture. We do enough
apples to make a 9X9 Crisp.
3 TBSP of Sugar
1 1/2 TSP of
Cinnamon (Nutmeg and Ginger are also nice added to this!)
6 or more
TBSP of Butter; cut into cubes.
2 TBSP of flour
Mix all together in a bowl. I like to let mine sit for a while and 'juice' up. Set aside.
Crumb Topping:
3/4
C Flour
12 TBSP of
Butter
6 TBSP of
Oatmeal
7 TBSP of Sugar
7 TBSP of Brown
sugar
Add all the
ingredients together and combine. I use very cold butter and that seems to make
the crumbly mixture much easier. I have accidently softened the butter before
and used it just fine.. Just had to work it longer in the bowl to achieve the
crumby-ness. Don't scrimp on the butter or the crumb mixture will be very
hard once cooked.
Pour apple
mixture in a greased 9X9 pan in an oven preheated to 375. Layer the crumb
mixture next, you can press down the crumb mixture to make room for more,
sometimes I make too much.. Bake for 35-45 minutes, keeping a close eye on the
crumb topping. I often place foil on top and remove it the final 15 minutes. Serve
with vanilla ice cream or cool whip..
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