Top | Desserts
Apple Crisp (with Laura D. variation)
(recipe, Katie Hickey)
Got this recipe from Joy the Baker. It's best warm out of the oven, but mom and Laura like it cold.
- 5 to 6 medium-size apples, peeled, cored and cut into ¼-inch slices. (About 7.5 cups)
- 3 Tbsp. granulated sugar
- 1½ tsp. cinnamon
- 1⅓ cups all-purpose flour (of all-purpose GF baking mix. I like this best with Arrowhead Mills)
- 1⅓ cups lightly packed brown sugar
- ½ tsp. ground cinnamon
- 1 stick unsalted butter, well-softened (or vegan margarine for Laura)
- ⅔ cup finely chopped pecans
- ⅓ cup quick oats (GF for Laura, buzzed in a food processor)
- Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.
- Place a layer of apple slices in the bottom of the pan and dust with sugar/cinnamon mixture. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).
- For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the apples. (I usually end up with a dough-like topping that I just lay on top of the apples).
- Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.
- Serve hot; it’s excellent with vanilla ice cream.