Apple Crisp

Apple Crisp

The only thing could make this apple crisp better is topping it with vanilla ice cream. If you want to double the recipe us a 9x13 inch baking pan instead of an 8x8 inch pan.
  • Prep: 20 min
  • Cook: 1 hour
  • Total: 1 hour 20 min
  • Serves 4 to 6
Apple Crisp
  • Preheat the oven to 350°F. Generously grease an 8x8 baking pan with butter.
  • 3 tablespoons sugar
  • 1 ½ teaspoons cinnamon
  • Combine in a small bowl.
  • 5 to 6 medium-size apples (such as Granny Smith or Pink Lady), peeled, cored and cut into 1/4-inch slices
  • Peel and dice apples.
  • Place a layer of apples 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).
  • 1 ⅓ cups all-purpose flour
  • 1 ⅓ cups lightly packed brown sugar
  • ⅔ cup finely chopped pecans (optional)
  • ⅓ cup quick oats
  • ½ teaspoon ground cinnamon
  • In a separate bowl, combine flour, brown sugar, nuts, cinnamon and oats with a wooden spoon.
  • 1 stick butter, well-softened
  • Work the butter into the mixture with your fingertips until evenly distributed.
  • Take ½ cup of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the top of apples.
  • Bake at 350°F until the topping is crunchy and the apples are bubbling, about 55-60 minutes. (Note: You may want to place the baking pan on top of a baking sheet to catch any juices that bubble over.)
  • Serve hot with vanilla ice cream.
From . ( Adapted from Joy the Baker.

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