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Easy Apple Crisp
A few weekends ago we went apple picking and picked out our pumpkins for carving out in the Blue Ridge Mountains. It was absolutely breathtaking out there and the boys have already decided if we ever had a farm who would take care of what animal.
While out there we went to Graves Mountain Farm where they had their fall festival. It was such a wonderful time. If you follow me on instagram I have a picture of us on the hayride.
We ended up coming home with half a bushel of several different types of apples (Fuji, Granny Smith, Golden Delicious, and a few others). It was more then I could possibly imagine and to prevent waste it was time to try making all that I could with them. I decided to start with Apple Crisp.
It has been years since the last time I made Apple Crisp. It brings back such wonderful memories as I would make it in the fall/winter for my grandfather. He absolutely loved it over some vanilla bean ice cream. Now I am making it for my family to enjoy.
Should you refrigerate or freeze apples?
Jenn over at The Old Summer’s Home recommends freezing as it seemed like the best and longest solution.
Her Steps: Firstly wash your apples. Then cut in half and cut each half into 4 or more slices depending on the size of the apple. Remove the core from apple and place slices on a baking sheet. Once your baking sheet is covered in a thin layer freeze for 4-6 hours. Once they are frozen completely store in large freezer bags. Freezing on trays will help them not stick together.
TIP: Do not remove the peel: Most of the best nutrients and vitamins are in the peel of the fruit.
Does apple crisp need to be refrigerated?
No, but if you choose to make sure it is cooled. However, if you decide to edit the recipe below and add a dairy product it would need to be refrigerated to prevent spoilage.
Make sure to seal well as this prevents pesky little bugs from being attracted to it due to the sugar.
How long does apple crisp stay fresh?
Either on the counter or in the fridge it is not recommended to keep longer than 4-days as it will begin to get soggy.
Crumbles vs. Oats?
Some apple crisp recipes don’t use oats, which is totally fine if that’s your thing, but I LOVE the crispy oat topping.
What kind of apples should I use for Apple Crisp?
Any apples you prefer actually. I tend to use a blend or just Granny Smith. However, there are some others that would be fine as well.
To peel, or not to peel those apples?
It’s 100% up to you, but the skin does have the most nutrients!
I’ve made this recipe both ways, and I like them both equally. However, my kids wouldn’t eat it with the skins on, so I peel them more often than not.
Easy Apple Crisp
- 6 sliced apples Any variety can be used and you can choose between peeled and non-peeled.
- 2 tbsp granulated sugar
- 1 3/4 tsp ground cinnamon
- 1 1/2 tsp lemon juice
- 1 c light brown sugar
- 3/4 c old fashioned oats
- 3/4 c all-purpose flour
- 1/2 c unsalted butter diced into small cubes
- Preheat oven to 350 F degrees.
- Butter an 8x8 baking dish, or spray with non-stick cooking spray. Set aside.
- In a mixing bowl, add chopped apples, granulated sugar, cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
- In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, and diced butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until the mixture resembled pea-sized crumbs. Alternatively, you can use two forks.
- Spread topping over apples in the baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
- Serve warm and enjoy it!
Jack and my husband absolutely love it! Jack has been asking again if we are going to make more.
I hope you and your family enjoy it just as much!