Fall is almost here, which means apple-picking season is upon us. Everything about fall makes me feel sentimental and poetic, and I especially love taking my kids to one of our many local orchards where we ride a wagon out to the fields, roam through corn mazes, maybe pet some farm animals, and of course pick bags and bags of apples.
Once we get home, I have to figure out what to do with all the fruit spread across my kitchen counters. Some apples get eaten as is, others get turned into applesauce, and others get baked into this delicious apple crisp. I’ve had this recipe for so long, I don’t remember where I originally got it, but it’s the best. It’s easy to make, other than peeling the apples, which is admittedly kind of a nuisance if you don’t have a convenient crank peeler/corer.
If you like to camp, this recipe can be divided into individual servings and placed inside foil packs to be cooked in the campfire coals.
If you have tons of apples and you don’t want to eat crisp every day (although I can’t imagine why not), remember that you can peel, core, and slice your apples and freeze them in Ziploc bags or plastic containers. Then you have the ability to make apple treats all year. Happy eating!
6 Tbs. flour
6 Tbs. rolled oats
1/2 cup light brown sugar
1/2 teaspoon cinnamon
6 Tbs. butter or vegetable oil spread
Whipped topping or vanilla ice cream
Peel, core, and cut apples into wedges. (Throw the cores and peels into your compost pile.) Arrange apple wedges in a greased baking dish. In a bowl, combine all dry ingredients. Cut in the butter and mix until crumbly. Spread over apples in the baking dish. Bake at 375 degrees for 30 minutes. Serve with whipped topping or vanilla ice cream. Serves 4.