Cinnamon Apple Crisp

by Gwen on November 26, 2009 · 0 comments

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Oh man, do I love me some Thanksgiving.  Its easily my favorite holiday, in fact some years I squeeze a second thanksgiving in around February just cause.  This year was pretty quiet for us, we spent about 8 hours of the day scouring our old apartment, so in preparation for this, I made our thanksgiving dessert last night.  And since it was just the two of us, I thought I’d whip up a batch of apple crisp that could be easily reheated in single servings.  Good choices were made.

Cinnamon Apple Crisp
Serves 8: Makes a 13×9 pan, or 8 12oz ramekins

3.5 lbs granny smith apples, about 8, peeled and cored
1 cup brown sugar
1 tbsp cinnamon
1/2 cup flour plus 1 tbsp
3/4 cup old fashioned oats
1 cup white sugar
3/4 cup cold butter, cubed
1/2 tsp salt
Preheat your oven to 425°.  Butter your baking dish (or ramekins).

Start by prepping your apples.  Peel and core your apples, then slice into 1/4 inch thick slices.  I like to then halve these, because I prefer smaller, bite sized pieces of apples in my crisp.

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In a large bowl, mix together the apples, brown sugar, 1 tbsp flour and cinnamon and stir to coat evenly.  Pour into buttered baking dish, or evenly distribute into ramekins.

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In a medium bowl, mix together 1 cup flour, white sugar, oats, and salt.  Using a fork or pastry cutter, cut in the butter until the mixture resembles a course crumble.  Top the apples with the crumb mixture.  Go ahead and heap it on there.  It’ll cook down once it hits the oven.

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Pop that crisp into the oven for 20 minutes at 425°, then reduce the temperature to 350° and continue baking for another 30 minutes until the apples are tender, the filling is bubbly and the topping is golden brown and delicious.

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Let this cool for atleast 15 minutes, then top with a giant scoop of vanilla ice cream and dig in.

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I mixed together two recipes to concoct an apple crisp that has all the right components.  The brown sugar creates a really gooey filling, and offers a nice balance to the extremely tart granny smith apples, rather than using a sweeter apple in the mix.  I personally don’t think it’s a crisp unless the topping contains oats, but if you’re not a fan, you can remove them entirely, and up the flour to a full cup.  But seriously, don’t.  The oats add a wonderful al dente chew to the crisp topping, contrasting the soft velvety apples.

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And the other great thing about the single serving ramekins, you can keep them in the fridge and then pop them into the microwave for 2 minutes and they’re as good as if they just came out of the oven.  Happy Thanksgiving and Enjoy!!

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