With the height of apple season
occurring now in New England, I thought I would share my favorite
apple crisp recipe, which is from the book JustDesserts by Karla Seidita.
This
was my go to recipe post apple-picking and prior to learning how to
make and can my own applesauce.
I
like this recipe as the topping can be made a day or two in advance
and kept covered in the refrigerator until ready to be used. The
apples can be prepared in advance and kept frozen until ready to be
used. Leftovers, which are rare, can be re-heated in the microwave
using a microwave-safe dish.
Apple
and Oat Crisp
Yield:
one 8-inch square casserole, 6-10 servings.
½
cup (1 stick) butter, softened
1
cup light brown sugar
½
cup oatmeal, uncooked
10
apples, peeled, cored and coarsely chopped (about 8 cups)
Topping:
In a medium size bowl, use a fork to combine all ingredients except
apples to make a coarse meal. If preparing in advance, cover topping
and refrigerate. Bring topping to room temperature prior to using.
To
make crisp:
Place
oven rack on middle rung. Preheat oven to 350 degrees farenheit.
Grease an 8-inch baking dish. Starting with apples, alternatively
layer apples and crumbs in casserole, ending with crumbs. Bake 45-60
minutes until apples are soft and crumbs are golden brown. Serve
warm. Store any leftover crisp in refrigerator in air-tight
container.
