A few weeks ago, I went apple picking with a friend. It was my first time. As a lover of fall and all things fall related, what had I been waiting for? The weather was ideal as it was a crisp sunny morning. We found an orchard in Biglerville where you can pick your own apples and we practically had the orchard to ourselves.
We both picked a basket of apples in no time at all, a mix of golden delicious and jonagold apples. They were delicious. But maybe I was biased since I picked them myself. And the best part is that I don’t have to remove any sticker before eating.
First, I made a batch of homemade applesauce. https://www.johnniesinc.com/web/2012/09/homemade-applesauce-and-all-necessary-equipment/
But still, I had more apples than we could eat.
Apple crisp to the rescue. I love apple crisp. In this recipe, the apples are generously coated with cinnamon and brown sugar. The topping crisps nicely and compliments the warm apple filling. Sound good?
This crisp calls for 8 apples and will serve a lot of people. (I actually divided it between 3 baking dishes instead of one 9 x 13.)
Obviously, it’s also best served warm with a dollop of ice cream.
Fresh Apple Crisp
- 8 medium-large apples (I used a mix of golden delicious and jonagold)
- 1 lemon, juiced (or about 2 Tablespoons)
- 2/3 cup brown sugar
- 1 1/2 teaspoon ground cinnamon
- 3 Tablespoons cornstarch (for thickening)
- 1/4 cup fresh apple juice or water
- 1/2 tsp ground ginger
- 1 pinch ground nutmeg (optional)
- Preheat oven to 350 degrees F.
- Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise. I used an apple peeler, corer, slicer and got all my apples sliced very quickly.
- Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a “greased” 9×13 baking dish. Or divide between several smaller baking dishes.
- Rinse and wipe out your mixing bowl and add all topping ingredients. (This technically makes it a one dish wonder.) Stir to combine, then use fingers to break down any clumps of brown sugar. Pour or spoon over apples in an even layer.
- Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
- Let rest at least 30 minutes before serving.
- Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month.