Apple Crisp

Fall (or Autumn, if you prefer) is the perfect season to make something warm and full of spices. There are many recipes and/or methods to make a tasty apple crisp, and I've included two for your viewing and eating pleasure.

Apple Crisp
Makes 1 (8-inch) pan

5 medium-sized baking apples, peeled and sliced 1/4 inch thick
1/2 teaspoon lemon juice
1/4 cup granulated sugar
1 tablespoon all-purpose flour
2 dashes ground cinnamon

Topping
3/4 cup butter (1½ sticks), cut into tablespoons
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup old-fashioned oatmeal, uncooked

To make base: Toss apples with lemon juice, sugar, flour and cinnamon. Arrange slices in an 8-inch square baking dish.

To make topping: Preheat oven to 350 degrees.

In a food processor pulse butter, granulated sugar, brown sugar, flour and salt until crumbly and there are no visible chunks of butter remaining. Toss in oatmeal by hand. Sprinkle the topping over sliced apples.

Bake for about 1 hour, or until juices are bubbling thickly.


Apple Huckleberry Crisp
Makes 1 (9-inch) pan

Any other berry can be substituted for the huckleberries, such as blackberries, cranberries and currants. When substituting currants, make sure to add more sugar.

Ingredients
9 tablespoons chilled unsalted butter
3/4 cup firmly packed brown sugar
6 tablespoons granulated sugar
1 cup old-fashioned oatmeal, uncooked
1/2 cup all-purpose flour
1/8 teaspoon salt
2 teaspoons ground cinnamon

Filling
4 medium-sized tart baking apples
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 cup huckleberries or blueberries, fresh or frozen
Vanilla ice cream or sweetened whipped cream

To make topping: Cut the butter into small cubes and keep it cold until ready to use.

In the bowl of a stand mixer place brown sugar, granulated sugar, oatmeal, flour, salt and cinnamon. Mix with the paddle attachment. Add the butter and continue to mix on low speed until the mixture is crumbly and there aren't any visible butter chunks. Keep refrigerated until ready to use.

To make filling: Preheat oven to 375 degrees.

Peel and core the apples. Dice them into approximately ½-inch pieces. Toss them in a bowl with the sugar and flour. Add the berries and toss lightly. Spoon the fruit mixture into a 9-inch-square baking dish. Squeeze the topping a bit to form a clumpy texture; scatter topping over the apples.

Place the crisp in the middle of the oven and bake for about 45 minutes, or until it is golden brown and bubbling on top. Serve warm with ice cream or whipped cream.