I've already gabbed about my love affair with the apple orchard this season, so I figured I better start putting the fruit to good use. During both of my recent trips to Apple Hill, I stocked up on Ginger Golds; which have a tart taste and firm texture perfect for baking. So, that's exactly what I did to them! Here's the scoop on an easy and equally delicious apple crisp:
Preheat your oven to 375 degrees. Peel, core, and cut 6-8 Granny Smith or Ginger Gold apples, plus one big, sweet "red" apple of your choice. I used a Cortland. This just makes for a better flavor, providing a bit of contrast from the tart green apples. Also, don't worry about peeling the apples completely. It takes far too long, and every minute wasted is another minute further away from eating this crisp. Just call it "rustic" cooking, and get it in the oven!
Transfer the apples directly to a 9x13 baking dish, and mix in 1 teaspoon of cinnamon, 1 teaspoon of sugar, and the juice from one small lemon or half of a large lemon. Once the apples are evenly coated, set the dish aside.
In a mixing bowl, combine 1 cup flour, 1 cup of oats (old-fashioned or quick-cooking will both work just fine), 1 cup packed brown sugar, 1/2 cup of white sugar, 1 teaspoon of cinnamon, 1/4 teaspoon baking powder, and 1/4 teaspoon of baking soda. Cut one stick of cold (I mean COLD) butter into small cubes and add it to your topping mixture. Use a fork or pastry cutter to cut the butter into the dry ingredients. Once you have a coarse, gravel-like consistency, cover the apples with the mixture completely. Bake uncovered for 45-55 minutes, or until it perfumes your entire house, and is golden brown and beautiful.
For best results, serve with a big scoop of vanilla ice cream and a cup of black coffee on a rainy, chilled, Fall day. Okay, it doesn't have to be overcast and cold, but I SWEAR it makes this warm and comforting dish even better. This crumble topping would be great to use over any other fruit, like berries or peaches. It's slightly crunchy, and has a caramel-ish taste, from the butter and brown sugar, that is to die for. Let's just say this pan didn't even last a full three days in our house.
What seasonal treats are you loving this Fall?
(Recipe adapted with these as inspiration: here and here. Enjoy!)