When I think of Fall, I start craving anything with apples. Pies, dumplings, you name it. Maybe if I'm lucky I'll make it to the Annapolis Valley some time this fall to go apple picking. Mmmm fresh apples from trees.
So I picked up a bag of McIntosh apples yesterday and decided to make an apple crisp. While I was putting it together, first I was thinking that I wanted it to have loads of apples, so I was peeling apples for what felt like forever. But then I was thinking about how much I love the crunchy topping, so I decided to make a whole lot of topping. So really I just ended up making a tonne of everything. And it was delicious!
This is a great recipe to welcome Fall. I used slow cooking whole grain oats to give it a little more crunch because they don't get as soggy as other types of oatmeal. Also, please try to use pure maple syrup if you can. I think the synthetic kind would not turn out very good.
Recipe: Apple Crisp
- 1 ½ cups all purpose flour
- 1 ½ cups rolled oats
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup packed brown sugar
- 1 cup salted butter or 1 cup unsalted butter plus a pinch of salt
- 1/3 cup maple syrup
- 3 lb bag of apples, peeled cored and sliced
Preheat oven to 350 degrees.
In a large bowl, combine flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Place apple slices in 9” x 13” pan. Pour maple syrup over the apples and toss to coat.
Sprinkle crumb mixture over the apple slices. Bake for 50 minutes or until the apples are tender.