I recommend doing several crisps at one time and freezing them. I typically will pick apples myself to get a variety and make 3 or 4 of these for the fall and winter. It's better to get all that arduous apple peeling over with in one fell swoop.
Ingredients
- 4-5 apples of a variety (Cortland are my favorite. It is important to use a mix of apples like Romes, Empires, Delicious to balance)
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup flour
- 1/2 cup rolled oats
- cinnamon and nugmet to taste preference
Directions
Take butter out of refrigerator and allow to soften to just above room temperature. Peel apples and keep whole in ice-cold water until ready to cover with dry ingredients. Combine butter, sugars, flour and oats in a large bowl with a wooden spoon and then your hands until a solid dough is formed. Do not use a mixer becuase you will cream the butter and sugar. The dough should be consistent and fairly hard. Slice the whole apples into baking dish (these amounts work well for anywhere from 8" round or square baking dish to a 9x13 pan. You will just have a different amount of crisp layering the top.) Crumble the dough onto the cut apples using your fingers. Bake at 350oF for 60-90 minutes depending on how crispy you want it. These freeze well if covered tightly.
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Submitted 6/13/05.
Source: experimentation
Submitted By: David Strong
strongde@yahoo.com
Apple Crisp