Orchard Apple Crisp
Posted in Home on September 21st, 2011 by The Frugal GourmomMy son and I went apple picking last week and got some of the most delicious apples ever. Fall is my favorite season and apple crisp is one of my favorite fall sweet treats. Crunchy, sweet, tart, nutty, chewy and just plain delicious.
Ingredients
Topping
- 3/4 cup unbleached all-purpose flour
- 1/4 cup pecans , chopped fine
- 1 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 stick of Smart Balance 50/50, melted (or butter)
Filling
- 7-8 Sweet & Crisp Apples (preferable in season) – like Gala, Jonamac or Honeycrisp, or a mixture of all three – peeled, cored and sliced thinly (I have a handy dandy apple peeler, corer, slicer machine that I crank ‘em out easily on)
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup packed light brown sugar
- 2 teaspoons lemon juice
- 2 tablespoons Smart Balance 50/50 or butter
- 1 tbsp corn starch mixed with a couple tbsp of cold water
TOPPING: Preheat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar and cinnamon in medium bowl. Stir in melted butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
FILLING: Toss apples, lemon juice, granulated & brown sugars and cinnamon together in large bowl. Heat a large skillet on medium high heat. Add 2 tbsp of Smart Balance or butter and the apple/sugar mixture. Cook about 5-10 minutes or until the apples are pretty soft and the juice is all bubbly. Mix the cornstarch with the cold water and add into the skillet. Mix quickly – the juice will thicken quickly.
Add the apples into a sprayed dish I used a 10″ round dish – top with crumbly topping and pop into the oven for 18 minutes. Let it sit for at least 15 minutes when done, and preferably about 1/2 hour so it’s just lukewarm. The topping will be so crispy and crumbly on top and chewy where it meets the apples in the middle. Mmmmm. Enjoy!
