My family and most folks I know love Peach Cobbler and so do I, but if I had to choose between Peach Cobbler and Apple Crisp, it would be a coin toss. I like to make Apple Crisp as a potluck dish, that way, I won’t be tempted to have just ONE more spoonful every time I pass through the kitchen.

#apple crisp recipe

We always go to our neighbors to watch the Super Bowl and I thought…perfect, I’ll make Apple Crisp. I have my standard recipe but I jazzed it up a bit with a tip from Ina Garden, fresh orange juice and zest. Thanks to the Barefoot Contessa, that additional citrus flavor gave my taste buds a perk. This recipe is easy and makes a lot, so be sure and invite some folks over for an apple lover’s delight. Add some vanilla bean ice cream for even more yummy yum.

Enjoy,

MJ
#apple crisp recipe#apple crisp recipe#apple crisp recipe#apple crisp recipe#apple crisp recipe#apple crisp recipe#apple crisp recipe
Ingredients:
• 5 pounds Granny Smith apples
• Grated zest of 1 orange
• Grated zest of 1 lemon
• The juice from the orange
• The juice from the lemon
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

• For the topping:
• 1 1/2 cups flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup oatmeal
• 1/2 pound cold unsalted butter, diced
Directions:
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. Mix with hands then pour into the dish.
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.


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