October 1, 2014

crisp, crisp, baby

Friends, it's fall, and if you're like me, you've embraced the change in seasons by living on a diet that consists almost entirely of apples, pumpkins, and products made with apples and/or pumpkins.

In honor of the season, I wanted to share the recipe for the apple crisp I made this past weekend with the apples I picked (okay, paid someone else to pick--but I still bought them at an orchard!) the weekend before.

And it's easy! In just a few quick steps, I'll show you how to turn this:

#nofilter #nomakeup #blessedballer #nomorehashtags

Into this:

It's getting hot in here (so hot),
So take off all your clothes.
I am getting so hot...

Okay, I'm just embarrassing myself now.

Let's gather ye' ingredients why ye' may, shall we? To make this recipe, you'll need:

  • 4 medium apples (Peeled and sliced makes everything nice... Or something)
  • 3/4 cup brown sugar
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup quick oats (Let me save you the trouble of Googling that... It's the oatmeal you buy if you're cheap, moderately interested in maintaining a healthy diet, and in a hurry most mornings, like moi.)
  • 1/3 cup butter
  • Pumpkin Pie Spice (As I just mentioned, I'm pretty lazy and cheap. If you're more industrious or just have a better spice rack, grab cinnamon, nutmeg, and cloves.)
  • Lemon juice (Or juice from half a lemon if you're so faaaannnncccyyy.) 

What? That's all you need? This looks so easy!
(You were all thinking that, right?)

Now that we have that worked out, pre-heat the oven to 375 degrees and "grease" the bottom of a 8x8-inch pan (I used a pie pan, because I'm a baller) with a bit of that butter.

While the oven's heating, peel and slice those apples. As I've mentioned before, I like to pretend I'm trying to win the affections of Tom Hanks in Sleepless in Seattle while I do this. It passes the time.

My tip for keeping those apples fresh while you're slicing and dicing (because it takes some time) is to toss them in a bit of lemon juice when you line the bottom of that pan. In addition to keeping those apples a nice, fresh color, it also added a bit of tartness you don't always get if you don't buy Granny Smith apples to make this recipe.

Once the apples are sliced, sprinkle 1/4 cup of brown sugar and a pinch of those seasonings on the apples and mix it up.

Hey, girl, err... spiced apples.

In another bowl mix together the remaining ingredients. (I hate when recipes say that, so let me spell it out: 1/2 cup brown sugar, 1/2 cup flour, 1/2 cup oats, 1/3 cup of softened butter, and a little more seasoning.) You can do this with a fork or your hands (I do a combo approach, because I like exfoliating my hands in brown sugar. Kidding! I just get impatient after a couple of minutes of mixing, and I don't mind getting my hands a little dirty.)

Sprinkle the dry mixture on top of the apples...

Ah, yeah. Like driving a Cadillac.
Or sprinkling deliciousness on deliciousness. Whatevs.

... And pop that pan in the oven for 30 minutes.

Allow it to cool for a few minutes before eating (or risk burning your tongue, but don't say I didn't warn you!). You can eat it as is, which is how I rolled this week, or topped with whipped cream or a vanilla ice cream.

And there you have it. Let me know what you think if you try this recipe. Feel free to include some of your own apple crisp tips below if you're so inclined. Whatever path you take with this recipe, enjoy!

(Want more apple recipes? Check here, here, here, and here.)

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1 comment:

  1. I can't wait to try this out. Looks really good and pretty easy, even for a crap baker like me. ;) #blessedballer, indeed.