When I was growing up, one of my favorite things about fall and the arrival of macintosh apples in our kitchen was Apple Crisp. It’s the perfect fall dessert. Warm, sweet, cinnamon-y. Top it with ice cream and it’s over-the-top good.
What has made this dessert even more memorable is the times we picked our own apples for The Crisp. Walking thru the orchard and climbing trees to pick the fruit was just good autumnal fun! I’ve taken my son twice this year and it’s always so sweet to see him enjoy the things I did when I was a kid.
So, today I have 2 Apple Crisp recipes for you. One is my mom’s recipe—the one I grew up loving. And the other is a maple version that is really a great variation.
MOM’s APPPLE CRISP
6 apples; peeled, sliced
3/4 cup quick cook oats
3/4 cup light brown sugar
1/2 cup flour
1/4 teaspoon salt
1 stick of butter
1. Preheat oven to 350 degrees. Spread apples in a baking dish.
2. In a medium bowl toss together the remaining ingredients. Cut butter to pea-sized pieces with pastry blender or your fingers.
3. Spread mixture over the apples. Bake for 35-40 minutes.
MAPLE APPLE CRISP
5 apples; peeled and sliced
3/4 cup maple syrup
1/2 cup flour
1/2 cup rolled oats
1/4 cup brown sugar
pinch of salt
1/2 cup butter
1. Preheat oven to 375 degrees
2. Spread apples into baking dish and toss with maple syrup.
3. In a medium bowl, toss together the remaining ingredients. Cut butter to pea-sized pieces with a pastry blender or your fingers.
4. Spread mixture over the apples. Bake for 35-40 minutes.
Serve either Crisp warm with ice cream—vanilla, cinnamon, rum raisin would all make good choices!
Not sure which varieties to pick and how to use them? Check out this page at pickyourown.org for a great chart to help you plan.