Apple Crisp

This post is in honour of American Thanksgiving.

And all those people who I am jealous of, with their fancy long weekend, delicious turkey dinners, and pie, sooo much pie.  All I ask of you this weekend is to send my mother home to Canada safe from your outlet malls.

That’s all, and to try this Apple Crisp recipe, because it is truly the best!

For the Crisp Topping:
1/2 cup unbleached all-purpose flour
1 cup old-fashioned rolled oats (or quick cooking)
1/2 cup firmly packed brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup cold unsalted butter, cut into 1/4 inch cubes
1/2 cup walnuts, finely chopped

For the Apple Filling:
3/4 cup sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
6 Medium Apples, peeled, halved, cored, and sliced 1/4 inch thick (about 6 cups)

Place rack in the lower third of the oven and preheat to 350 degrees.  Lightly grease a 9 x 13 inch pan with butter.

Topping: In a bowl, stir together the flour, oats, brown sugar, salt and cinnamon.  Using a pastry blender or large fork, quickly cut or rub the butter into the flour mixture until it is crumbly.  Add the walnuts and toss to mix.  Cover and refrigerate while preparing the apple filling.

Filling: In a small bowl, stir together the sugar, nutmeg and cinnamon.  Place the apple slices in a large bowl, mix with sugar mixture, stirring to coat evenly.  Place in prepared dish and sprinkle the topping evenly over the apples.

Bake until the topping is crisp and golden brown and the apples are tender when pierced with a fork – approx 45 minutes.  Serve warm.

Or enjoy cold, the next day for breakfast.

Source: Williams-Sonoma Collection: Fruit Dessert


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