Old Fashioned Apple Crisp
I've prepared this recipe with Gala, Fuji and Honey Crisp apples. I use really large apples - about 4 pounds in all. (Oct-2016: Jona Gold & Mutsu are really good, too!)
This recipe was adapted from the one in a Betty Crocker cookbook (the big one with the ring binding that is usually a gift to aspiring cooks... You know the one.)
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- 4-5 large
- apples, peeled, cored, sliced thin-ish
- 1 c
- almond meal (ground almonds)
- 1/2 c
- all purpose flour
- 2 c
- dark brown sugar
- 1 c
- butter, salted, melted
- 2 c
- oats, old fashioned style
- 2 tsp
- ground cinnamon
- 1 tsp
- ground ginger *optional
1Peel, core and chop apples. Place them in a 13X9X2 inch baking pan.
Note: If you like the finished product to be less "juicy" - toss the apples in a little flour (and I will add a little cinnamon, too) to keep the liquids thick and not soupy.
2In a large mixing bowl, place all dry ingredients (brown sugar, oats, flour, cinnamon and almond meal) and mix thoroughly.
Note: If using unsalted butter, I like to add a little sea salt to the crumble topping.
3Add the melted butter to the dry ingredients and mix thoroughly with your hands. (Really smoosh it all together.)
4Sprinkle the topping all over the top of the apples and coat evenly.
5Bake crisp on center oven rack at 350F for 40-45 minutes. Apples should be bubbling and topping should be a deep golden color.