Crisp Apple Crisp
October 18 2020
There are so many versions of Apple Crisp, and everyone has their favorite. My favorite is an old family recipe that my mother made us often. My sisters and I also make the recipe (of course, Robyn makes it best...don't ask me how or why, she just does) and it's fabulous (don't worry, I'll post it shortly).
But when I found this recipe, I wondered if there could be a different take on my favorite apple crisp and I'm here to say that there definitely is!
This recipe has double the crisp! It starts with a crust comprised of the topping. The apple filling goes over that and then more topping gets layered over the apples. It's hard to imagine that anything could beat my mom's apple crisp, but I'm here to say that this recipe gives it a run for it's money!!
And, don't even think of passing on the ice cream and salted caramel sauce! You'll be sorry...
Makes: 12 large servings
Prep Time: 20 minutes Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
10 cups Granny Smith apples peeled, cored and sliced
1 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 cups quick-cooking oats
2 cups all-purpose flour
2 cups packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup Challenge Butter, cubed while cold
Ice cream, whipping cream, caramel sauce, if desired for topping
Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter.
Place sliced apples in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of apple is covered in the sugar mixture. Set aside.
Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups. Spread 3 cups over the bottom of your prepared pan and press flat. Pour the apple mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the apples and bake uncovered at 375°F for 35-45 minutes.
Serve warm or at room temperature, with ice cream or whipping cream. Top with caramel sauce, if desired.
Recipe by I Am Baker