Apple Crisp

This is s great recipe when you have company coming over at the last minute. This is also an easy recipe when your dearest friend is having a birthday and is always talking about your fruit crisps and how she wishes she could bake like you, oh go on, just keep talking about my fine baking techniques… I have been making fruit crisps for years and have to share this recipe with you, it’s one of my favorites, just needs a scoop of Vanilla Bean Ice Cream, or not, it’s just perfectly wonderful! Nettie

Ingredients

3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, I used Granny Smith apples but you can use Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks, I don’t peel my apples
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Recipe adapted from Martha Stewart

This post has been linked up to these fabulous blogs: