Apple Crisp

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Raise your hand if you love Autumn….. I’ll wait…… yeah I knew you did. It is my favorite time of year. The four months of “R” ( September, October, November and December) are when my creativity shines the most. Especially in the kitchen. I adore pumpkin, love apples and live for soups. The best time of year for all of these…. FALL!!

With one hurricane behind us and one tropical storm I feel like maybe, with God’s grace, we can get back to our version of normal. I haven’t written a recipe in weeks and the clean up has been, back breaking, to say the least.  Our little coastal community took a hit, but we are rebuilding and we are all still here. A little comfort food seemed like a great idea.

I took a 9 x 13 version of this recipe to work for a pot luck, I mention that because I want you to know that you can easily double it to make more for a larger crowd.

I made this one yesterday for my family, and with a family of three ( four now that the kiddo has a serious boyfriend, yikes.. when did she grow up… we love him by the way)  the nine inch pie pan is perfect, or even an 8×8 pan. ….. anyway you decide to make it, just make it. You will be so happy…. just make sure you have your PJs on…. makes it taste better!

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You will need:

  • 6 red apples ( granny smith works good too, but I use a mix of different reds)
  • 1 1/4 cup Brown Sugar
  • 1 tsp Vanilla extract 
  • 3/4 cup uncooked Old Fashioned Oats
  • 1/2 cup Flour
  • 1 tsp Cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup Butter VERY COLD

Note: easily doubled

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Easy Peasy Directions

  1. Peel, core and dice apples ( I like dices, but slices are fine too)
  2. Preheat oven to 375 degrees
  3. Layer apples into baking dish ( I butter the dish first, but you don’t have to )
  4. Mix together flour, brown sugar, oats, cinnamon and pie spice in a bowl.
  5. Add your vanilla and cut in butter with a pastry cutter.
  6. Work until mixture forms large crumbs. ( will kinda look like rocks, that’s how you want it to look)
  7. Sprinkle over apples.

Bake 30-35 minutes, until topping is browned and apples are soft. Let sit for about 15 to 20 minutes before serving.

I top it with home made cinnamon whipped cream:

  1. 3 cups COLD heavy cream
  2. 1 tablespoon powdered sugar
  3. 1 tsp vanilla
  4. 1 tsp cinnamon

Mix with a hand mixer or your stand mixer until stiff ( not too stiff, you don’t want butter)

chill while crisp cooks and serve on top when ready

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One thought on “Apple Crisp

  1. Darlene Blanch says:

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    Like

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