This apple crisp is a family favorite, with its buttery, crumbly oatmeal, and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup light brown sugar (packed)
- 3/4 cup oats (quick cooking)
- 8 tablespoons cold butter, cut into small pieces
- 2 1/2 to 3 pounds baking apples (such as Fuji or Granny Smith, about 5 to 6 large apples)
- 1 tablespoon lemon juice
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- Heat the oven to 350 F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.
- In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.
- Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.
- Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples into 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.
- Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.
- Bake for 40 to 50 minutes, or until the apples are tender.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||6 g|