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Cakes, Tarts and Pies

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Apple Crisp


3 pounds apples, peeled, cored and thinly sliced*
1 tablespoon lemon juice
¼ cup all purpose flour
½ cup packed brown sugar**
½ teaspoon ground cinnamon

Topping
1 cup all purpose flour
1 cup oats
1 cup packed brown sugar
½ teaspoon ground cinnamon
1 cup cold butter, cut into cubes

Preheat oven to 375 degrees.  Spray an 8” x 11” or 9” x 13” baking dish with non-stick cooking spray.

In large bowl, toss apple slices with lemon juice.  Combine flour, brown sugar and cinnamon, mix in with apples until all slices are coated.  Spread apple slices evenly in baking dish.

For topping:  In bowl, mix flour, oats, brown sugar and cinnamon until well blended.  Add cold butter and quickly incorporate butter into dry ingredients using forks, knives, pastry blender or your fingers.  Sprinkle evenly over apples.

Bake for 45 – 55 minutes or until golden brown and bubbly.

Allow to cool slightly and serve with vanilla ice cream or heavy cream.

*I use Granny Smith, but you can also use Gala, Braeburn, Rome or Winesap.  Use any good baking apple that will not become mushy during baking.

**You can use light or dark brown sugar.  Using dark brown sugar will give your finished dish a more molasses flavor.

Apple Help:  3 medium apples = 1 pound, 2 ½ cups apples = 1 pound,
2 ½ - 3 pounds = enough for a deep dish pie

 
 
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