October 23, 2009

Warm Apple Crisp

I wish - in addition to posting food pics, I could post "smell-a-vision" today. You really have to understand how wonderful this blended aroma of apples, cinnamon, butter and sugars can be. It even puts a smile on cute Mr. Grumps. Each fall season, I like to try different recipes for apple crisp, but this is my tried and true favorite. It also makes a huge difference as to the type of apples you choose to bake with. For this particular recipe, I prefer to have slightly firm slices, as opposed to a softer apple texture. If you can get Northern Spy, they're an excellent baking apple, but today, I used PaulaReds. They baked just perfectly with getting too mushy. My little additions are a Bartlett pear, and a quarter cup of caramel apple dip. I made a pan for a very good friends' birthday today, and kept aside a bit for the homefront later tonight. I like to serve this with homemade whipped cream, or a good quality, vanilla bean ice cream. Either way, it's heaven on earth!

Warm Apple Crisp
(makes one 13x9 pan)

10 large baking apples (Northern Spy, PaulaRed)
1 large Bartlett pear
2 teaspoons lemon juice
1/2 cup granulated sugar
2 tablespoons ground cinnamon
1 cup of oats (I like Quaker oats - "cooks in 1 minute" brand)
1 stick of butter
1/2 cup brown sugar
1/2 cup flour
1/4 cup chopped walnuts
1/4 cup caramel apple dip

Preheat oven to 350 degrees, and lightly spray a 13x9 pan with cooking spray. Peel the apples and the pear, slicing into 1/4 inch pieces. You don't want to use large chunks, as the baking time will need to increase and the topping will brown too fast.

Place into a large bowl. Sprinkle with lemon juice, 1/2 cup granulated sugar and the cinnamon, mix well.
Evenly spoon into prepared dish. In the same bowl, melt the butter in microwave. Then add the oatmeal, brown sugar, flour and walnuts. Mix together well. Spoon topping over apple mixture, and bake until apples are juicy and bubbling, and topping is golden, about one hour. (Set oven time for 50 minutes and check.) Remove from oven when done, and place on a cooling rack. Melt the caramel dip in the microwave until thin, then drizzle over top of apple crisp. Allow to cool for 20 minutes, then serve.
And smile....

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3 comments:

Bella Jean Boutique said...

Your addition of the caramel sounds great. Also the pear. I've had pear apple pie and the pear adds a nice taste touch. And the smells! You are right about that.

Anonymous said...

dear mom,
seeing i am in college and you are not able to call me down from upstairs and say that apple crisp is ready, please make for thanksgiving. and i will be forever greatful. thank you.
love, your daughter

"Vanilla and Thyme" said...

My Dearest, Cute Little Daughter, I wish you were here to enjoy dessert with me, but I will definitely make it again for Thanksgiving, just for you! (Pumpkin pie too?) Love mom xo