Apple Crisp
Crumb Topping:
- 1 cup flour
- 1 cup old fashioned oats
- 2/3 cup sucanat (or brown sugar)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- sprinkles of salt
- 2/3 C butter, softened
In a large bowl combine the dry ingredients. Cut in butter with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.
Apple Filling:
- 8 cups peeled and thinly sliced apples
- 6 Tbsp butter, melted
- 1/4 cup flour
- 2 Tbsp lemon juice
- 3-6 Tbsp milk
- 1 tsp vanilla extract
- 1/2 cup sucanat (or brown sugar)
- 1 tsp ground cinnamon
- 1/2 t ground nutmeg
- sprinkles of salt
Peel, core, and slice the apples. Place in a large bowl.
In a small bowl stir together melted butter and flour until smooth. Add wet ingredients and stir. Add dry ingredients and stir.
Pour butter mixture over apples and toss to coat. Pour apple mixture into a 9×13″ baking dish; spread evenly. Sprinkle crumble topping evenly over the apples.
Bake at 375 degrees for 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with vanilla ice cream and homemade caramel sauce, if desired.
Dutch Apple Pie variation: Pour the apple filling into 2 unbaked pie shells. Sprinkle crumb topping on the pies. Bake for about 45 minutes, until apples are tender. Cool for 2 hours before slicing and serving.
recipe adapted from Tastes Better from Scratch