Hello Everyone !
Happy Tuesday & Happy Fall! I hope that everyone had an amazing Summer and an even more wonderful Fall to come! With Fall, comes with all of the fun Fall activities ! If any of you saw last weeks blog post you would see that Rob & I went apple picking out East! With apple picking comes lots of apples and ofc baking ! Robs favorite apple dish is Apple Crisp so I made one last night that I’ve been making for years. It’s inspired by Ina Garten I just make some adjustments along the way that I think perfects it ! The recipe is as follows as well as some of my favorite things to use while baking. I hope it helps 🥰. If you make it please enjoy & let me know what you think 🤗!
5 pounds of apples- tip green are
more tart so you’ll need more sugar unless you like tart!
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 cup granulated sugar
1/2 cup brown sugar packed
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt* I use Pink Himalayan
1 /2 cup oatmeal
1/2 pound cold unsalted butter, diced
- Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
- Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish! Make sure you taste the apples as you go too and taste to see if it needs a little more sugar or cinnamon it’s all about preference but sometimes the apples are more tart then others so you just wanna make sure. Also the sugar caramelizes while baking which makes it sweet !
- To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
- Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.