I feel like Apple Crisp always warrants an exclamation point, so I have titled this delightful seasonal recipe: Apple Crisp! Woohoo!
If cool weather and changing leaves has you craving a warm and gooey apple dessert, look no further. This Apple Crisp is as traditional as it gets--and I mean that in a very, VERY good way. In fact, the base of this recipe is from the Joy of Cooking cookbook. I have mentioned this cookbook MANY times, and I cannot stress enough. It is truly a kitchen table.
It seems nowadays, anybody who can take a nice picture and write some basic recipes can have a cookbook, but the Joy of Cooking is SO MUCH more than that. It is the home cook's survival guide! From meat, to breads, to cookies, to vegetables--there is a recipe for everything (and this is totes NOT sponsored: I really truly live by this cookbook).
Also, sorry for saying "totes" back there...
Anyway, back to this sweet, cinnamon-y, crispy, gooey perfect fall dessert. It doesn't take much work, but it sure is a crowd pleaser. Might I recommend a scoop of good vanilla ice cream to tie it all together? My knees are weak at the thought.
The best apple crisp will be made with local apples freshly picked from the orchard. Whatever variety that may be, you are guaranteed to have a juicy, ripe and sweet apple. I used about 6 apples, but two of them were unreasonably large; I'd say you'll use about 8 average sized apples. I used a variety of McIntosh and Gala apples. I also enhanced the natural sweetness of the apples with a touch of sugar and a bit of freshly squeezed lemon and orange juice.
Let's not forget the second most critical part of an apple crisp; that is, the crisp. I went totally traditional--just a mixture of flour, brown sugar, cinnamon, nutmeg and cold butter. If your heart desires, you could also add in rolled oats for some added texture and nuttiness.
Dear apple crisp: get in ma belly!!
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