Apple Crisp

Here is my apple crisp I love to make in the Fall. I’ve adapted this recipe from a Family Fun magazine years ago.

Ingredients:

8-9 cups peeled, cored and sliced apples (about 7-8 apples) we like the Rome apples and the Farmer’s Mkt size equal 5-6 because they are huge

1 Tablespoon lemon juice (I leave out if I’m cooking right away or I use if I’m freezing it)

Topping:

1 cup white whole wheat flour (I like King Arthur or Eagle Mills)

1 cup old-fashioned rolled oats (quick oats work too)

1/3 cup sugar (which I would leave out if you are using Rome, tart apples might require this)

1/3 cup packed brown sugar

1 Tablespoon cinnamon

1/2 cup cold, butter, cut up into 1/4 inch chunks (1 stick)

1/2 cup chopped walnuts, optional but rich in Omega 3

Directions:

Heat oven to 375. Spread apples in a 9×13 casserole. Sprinkle lemon juice over if desired. Combine topping ingredients and toss. Add butter and use your fingers to rub in the butter until you have pea size crumbs (like homemade biscuits) Mix in walnuts if desired or throw on top.

Spread the topping evenly over apples and press down gently with palm of hand. Bake 45-50 minutes until juice is bubbling around edges. Serve with real vanilla ice cream, whipped topping or a splash of half and half if you want a real treat or eat this plain for a nutritious breakfast with scrambled eggs. Enjoy!

Don’t forget to double bubble and make 2. You can freeze this crisp. Thaw the night before and increase your baking time to one hour. I made 4 loaf pans from one recipe. Several to give away and several to keep:)

Your pan might look like this and smell like cinnamon when you’re done!

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About brownjackie624
I'm a "Mom on a Mission for Christ" providing food for my family while opening my arms to the poor and needy. I have a passion for equipping others to be on mission with me through freezer cooking tutorials, teaching, speaking and writing. Join a community of women who love sharing the love of God by visiting http://www.momonamission.me

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