After your autumn trip to the cider mill and apple orchard, you are bound to have an overabundance of apples. Since it will take you too long to eat them just having one apple per day, try this apple crisp recipe to use up a few!
The orchard near my home had a couple different types of apples, we picked two: MacIntosh and Courtland. The MacIntosh are more of a crisp, tart apple with a greenish flesh. The Courtland are a little softer and juicier, hava a yellowish flesh and remind me of Fujis. For the apple crisp I used mostly tart apples.
You need an 8 1/2″ x 11″ glass baking pan, a paring knife, 1 softened stick of butter (1/2 cup), cutting board and preheat your oven to 375 degrees.
Choose three pounds of apples and slice the skin off with the paring knife. The skins make a great snack while you are baking! Cut the apples into 1″ dice. Try to keep the sizes uniform for uniform baking. Toss the dice in a large bowl with 1/2 cup dark brown sugar, 1 tsp ground cinnamon, 1/8 tsp nutmeg and a dash of cloves. Pour into 8 1/2″ x 11″ pan, set aside.
For crisp topping, use the softened butter, 1/2 cup wheat flour, 1/2 cup granulated can sugar, 1/2 cup chopped walnuts, 1 tsp cinnamon and a dash of both nutmeg and cloves. The butter should be diced into small pieces before adding to dry mixture. When mixing, butter should clump around everything else. When evenly mixed, top apples in pan.
Place in oven for about 45 minutes. Check for tenderness of apples. Toppings should be brown.
Wondering about the nutrition of apples? Check out a post from earlier this week!
Image credit to creative commons user FotoosVanRobin