Apple Crisp

This was one of my first dessert creations, many autumns ago. A bite of this reminds me of Kansas City autumn days. You have to stand in the crisp cool breeze of the screen door to cool off from a day of fall baking. It is rough sometimes when the patio door has to be closed to seal in the sounds of my husband’s football frustration. I had not made this in forever and I forgot how simple the recipe is. This will be your go-to fall dessert.

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You should serve this apple crisp with a white wine on the sweeter side. If you live in Eastern North Carolina it is definitely still beach season. But you should stop by the Vineyards on the Scuppernong winery. The shop is in a restored 100 year old brick fire station in Columbia, NC on the road to the fabulous beaches of the Outer Banks. The winery shop is wonderful and offers free tastings. Tasting wine is obviously the best way to start your beach day! The scuppernong muscadine grape found along the Scuppernong river is likely America’s oldest cultivated grape, discovered in 1584 by European explorers. I served my apple crisp with a bottle of Simply Scuppernong, a sweet white wine that has won many awards.

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Apple Crisp

For the fruit
2 tbsp lemon juice
2 granny smith apples
2 fuji apples (gala or golden delicious will also work)
2 tbsp sugar
1/4 tsp cinnamon
1/4 cup all purpose flour
2 tbsp cold butter, cut into small pieces

For the topping
3/4 cup old fashioned rolled oats
1/2 cup packed brown sugar
1/4 cup chopped pecans
3 tbsp flour
1/2 tsp salt
1/4 tsp cinnamon
6 tbsp cold butter, cut into pieces

Preheat the oven to 400 degrees. Peel, core, cut apples into 1/4 inch thick wedges. Place them into a bowl containing the lemon juice as you cut them, this will prevent them from browning.

Add the sugar, cinnamon, and flour to the apples. Toss them till all are evenly coated. Place them in a well buttered 8×8 baking dish. Place the butter pieces, scattered, on the top of the apples.

In the same bowl you prepared the apples in, combine the old fashioned oats, brown sugar, chopped pecans, flour, salt, cinnamon. Cut in the butter with two knives or a pastry cutter until you have small crumb sized pieces. (To save trouble you can place the sugar, pecans, flour, salt, cinnamon in a food processor and pulse in the butter, adding the oats after.)

Sprinkle the crisp topping over the fruit. Bake for 40-45 minutes until the topping is golden brown and the apples are bubbling underneath.

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