The Kitchen

Warm Apple Crisp

The first official day of fall is coming this week and just the thought of it has me in the mood to get in my kitchen and make some fall baked goods! 

My Mom always made the best apple crisp! It was an absolute treat when she would bake up a big pan of it. I have made my own version of her recipe, and hope my family has fond memories like mine when I bake up this delicious fall dessert for them too.

Fruit Crisp first appeared in cook books in 1924 Everybody’s Cook Book: A Comprehensive Manual of Home CookeryIsabel Ely Lord

It consisted of rolled oats, butter, sugar, warm spices, and a seasonal fruit like apples or pears. 

During WWII food rationing the recipe was adapted to exclude the oats and spices and utilized flour butter and brown sugar which would be rolled until it became the consistency of bread crumbs. This was then applied as a topping to seasonal fruit, and was referred to as crumble instead of crisp. 

My version is much like the original, it’s a quick and easy recipe that your family will surely enjoy! Here’s what you need.

1 stick or 1/4c. of butter softened

1/2c brown sugar

1/4 tsp allspice

1/2 tsp cinnamon

2c. Rolled oats

3Tbsp. Granulated sugar

1/4tsp additional cinnamon

12-15 medium apples, I like crisp semi tart apples like Gala or Jonathon. Peeled, cored and chopped.

Preheat the oven to 350°F, prep your apples and place into an ungreased pie pan, sprinkle with granulated sugar and additional cinnamon and set aside. In a medium mixing bowl combine remaining ingredients. Mix well until the crisp has a course crumble appearance. Pour over top of the apples and bake 30min. Until lightly brown and bubbly at the edges.  Allow to cool slightly and serve warm! Add a side of vanilla ice cream if you’d like, but I promise it’s amazing all on it’s own! Enjoy! 

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