My Mom’s Apple Crisp Recipe, or “Guideline” might be a better word!! I don't believe there ever was a written recipe for this. It was a staple in our house while i was growing up! One of my favorite comfort foods!
(I must have smudged my camera lens, all my pictures have that dreamy quality today, sorry)
Actually, you can use this recipe to make any kind of fruit crisp. I have made Strawberry Rhubarb, Cranberry Rhubarb, Apple, Apple Cranberry, Peach---Oh Peach!!! I think that is the best one!!!! Peach!!! I should go get some frozen peaches from the freezer in the basement and make a blog for that one!! Sigh…. Any fruit will do, but I have never made any berry crisps, except strawberry.
So I actually kinda measured this time when I made the apple crisp in the picture. I usually don’t measure, I just sprinkle and dot and melt by looking at it.
Use a casserole dish, cake pan, bread/loaf pan, whatever you have for the number of people you want to serve.
3 large apples, I used Ida Red cuz they are my favorite, but any kind will do, although I don’t really like the texture of Delicious. Peel and core the apples, then slice them into your baking dish. This is a fairly small casserole dish, if yours is bigger use more apples!!! Basically fill the dish with sliced apples.
3 rounded teaspoons of sugar sprinkled over the apples, use more or less sugar to taste. If using tart fruits you may want to use more, or if you use peaches, you really don’t need much or any, at all. With the Rhubarb Cranberry I probably used a bit more sugar, but it was really good and very tart! (Actually, I made peach crisp with canned peaches and used probably half the liquid syrup and a bit more starch to thicken it.)
1 or 2 heaping teaspoons of flour (Mom always used flour, but I can’t have it), cornstarch, or what I use cuz of food intolerances, potato starch. Or tapioca starch or arrowroot, etc. It’s gluten free if you use gluten free starch and gluten free certified oats.
2 teaspoons butter (is that what the marks on the stick of butter is??? I used 2 tsp/tbs sections) sliced and dotted on the apples.
Sprinkle cinnamon over the top. I don’t always use cinnamon with all fruits, but it’s a necessity with apples… some people use nutmeg, but I am not fond of it with apples.
The butter and starch/flour work together to thicken and caramelize the juices to make this crisp awesome.
Since I don’t do dairy anymore, I have adapted this for non-dairy. Just replace the butter with a little less coconut oil. It’s good, but there isn’t the caramelization that comes with butter. But wait!!!! I woke up this morning with an idea!!! What if you used the coconut solids that float to the top of a can of coconut oil instead??? also in the topping... I am going to try this one of these days to see how it works. Will update this post when i try it.
Let's make the topping, the Crisp!!!
½ cup or 1 stick butter
½ cup brown sugar
1 - 1 ½ cups Old Fashioned Oats.
Melt the butter, add the brown sugar, mix and add the oats and cover them completely in the goo….
Spread the topping over the apples, I like it loosely topped, don’t pack it down, use it all, you can never have too much!!! If you need more… it’s basically 1 part butter and sugar to 2 generous parts oats. It’s very forgiving and hard to mess up.
Now for the baking. If your baking dish or pan is very full, you might want to put a cookie sheet or something under it in case it boils over. This one isn't as full as i usually make them, i usually have them heaped up over the top!!!
Bake at 350F for 30 -50 minutes or until you see it bubbling on the sides and showing a caramelization on the top. You can stick a knife in it to see if the apples are done.
If you make a large batch that is deep, you might want to cover the top loosely in foil for the first 20 minutes so the topping doesn’t burn. This dish was a small one, so I didn’t need to cover it.
Serve it warm with ice cream for the ultimate experience. Or with whipped cream, or just pour cream over the top. It’s also good cold, with or without toppings. I liked the really tart crisps cold better than warm. Sorry no pictures of this delectible way of serving it, i don't have any ice cream in the house!
You can freeze this before or after you bake it. If you freeze it raw, then thaw it out some before you try to bake it, or cover the top loosely while it is thawing in a warm oven. I usually pull it out of the freezer earlier in the day. When I have a glut of fruit or some that really needs to be used, I make up a couple of these and put them in the freezer. I buy Pyrex or Corningware dishes at St. Vincent de Paul for $2 a piece, and make up these Crisps, then take them to potlucks or to someone in need, and if I don’t get my dish back, I don’t really care.