When I was choosing this week’s Oven Lovin’ recipe I thought, let’s be saucy and stick with a fruit theme. 😉
This week’s Oven Lovin’ recipe is homemade apple crisp with double the topping. My family would eat just the crumbly, cinnamon-y topping so I make double the recipe, but if you have apple crisp fans that like the usual amount, half the topping recipe. Remember, these recipes were my mother’s and she knew them by heart. Substitutions were often necessary based on what we had in the cupboard, so feel free to explore and create your own personal recipe!
Apple Crisp with Double Topping Ingredients
Preheat oven to 350 Degrees
- 2 Pounds of Apples. I mixed MacIntosh, Granny Smith, and Gala
- 1 tablespoon cornstarch
- 1 Tablespoon Water
- 2 Tablespoons of Cinnamon Sugar Mixture
- 1 1/2 Cups AP Flour
- 1 Cup Brown Sugar
- 1/4 Cup White Sugar
- 1 T Cinnamon
- 1/2 Stick (1/4 cup) of unsalted butter
- 1/2 Cup Steel Cut Oats (Feel free to substitute instant oats)
After you’ve washed them thoroughly, peel all of your apples and cut them into slices 1/4 inch think. This doesn’t have to be exact, but it does help with even baking.
To the baking dish, add one tablespoon of water.
Apple Crisp Topping
In a separate bowl, add one cup of flour and 1/2 cup brown sugar.
Pack the brown sugar into the measuring cup. The more, the merrier, I say!
To the flour and brown sugar, add 1/2 cup of oats. I used steel cut Irish oats because my family like the rougher texture, but feel free to use the gold old instant kind.
Add one tablespoon cinnamon to the bowl of dry ingredients.
Here come the fun: Cut 1/2 stick (that’s a quarter cup, bakers!) into 1/4 inch slices.
Then, cut each slice into quarters. Add the butter to the dry ingredients and with a pastry cutter or your fingers, work the butter into the dry ingredients until it resembles rough sand.
Add the topping mixture to the top of the apples and make sure they’re covered completely. My mother used to tell me that it needs completely covered to keep the moisture in. Smart woman, my Mam.
Add the dish to the oven and set the timer for 45 minutes to start. After the 45 minutes are up, start checking for a golden brown, almost crispy texture. Mine took nearly 55 minutes, but your oven may bake a little differently.
Allow the apple crisp to cool on a wire rack or trivet. When you dish it out, feel free to top it with ice cream, whipped cream, or even heavy cream like my mother used to do.
My family loves apple crisp any time of year! Happy eating!