I wanted to sneak in this recipe just in time for American Thanksgiving tomorrow! Even though it was snowing here last week, my brother invited us over for dinner and insisted on BBQ’ing. I had a hankering for one more bbq meal before winter, so I was not showing any opposition to his idea. I was more than happy to bite into one last homemade juicy cheese burger. So, I figured I could at least bring dessert….
A good friend of mine has an apple tree that was practically bent over from the weight of the apples. So over the past few weeks I had made multiple trips to rescue these exhausted branches and take some apples off her hands. I ended up with heaps of apples so I needed to put them to good use. I already had made slow cooker applesauce, so apple crisp was next on my list. I have tinkered with this recipe for a while and I feel like it is just right now. I hope you like it as much as I do! The crumble mixture yields just enough for a thin layer on top so don’t hesitate to double the recipe!
- 9-10 cups all-purpose apples, peeled, cored and sliced
- 2 tbsp lemon juice
- 1/2 cup white sugar
- 1 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup butter, melted
- Preheat oven to 350 degrees F
- In large bowl, toss apples in lemon juice. Mix the white sugar, flour, ground cinnamon and nutmeg together, and toss with apples.
- Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
- Bake at 350 degrees F for about 45 minutes. Serve with maple walnut ice cream!
Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree ~ Martin Luther