Apple Crisp
Nothing says Fall like an apple crisp. And nothing could be easier to make. I think of it as an apple pie without all the work. I also make mine simpler by leaving the skin on the apples. I does not impact the flavor and it gives the apples a little bit more of a crunch when you cook them. If you do not like the skin take it off. But who has all that time?
The Apple Mixture
- 3 large apples, cored, and cut into large cubes
- 1/4 cup raisins
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
Preheat the oven to 350 degrees. Combine all ingredients in a bowl making sure that the mixture evenly coats all of the apple pieces. Place the mixture in one large round baking dish or four individual ramekins. Set aside.
The Topping Mixture
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup oatmeal
- 1/2 stick of butter, cut into pieces
In a large mixing bowl combine all of the dry ingredients and mix well. Using a hand-held mixer or using the paddle attachment on a stand mixer slowly incorporate the butter until it forms pea size pieces throughout the dry mixture.
Place the topping mixture in an even layer over the top of the apples. If you are using ramekins make sure the mixture is evenly distributed over each container. With ramekins you will have to heap the mixture up a bit over the apples.
Place the baking dish in the oven. For a single baking dish it will take about 50 to 55 minutes for the top to brown and the apples to begin bubbling up. The ramekins should take about 5 to 10 minutes less.
To make this really fancy include a scoop of vanilla ice cream over the top of the warm apple crisp.