This year I was so blessed on Thanksgiving to get to spend a lot of quality time with many of the people that I love and am very grateful for. Adam joined me this year to go "house hopping," as Landon and I call it, which is how Landon and I spend most of our holidays. We tend to jump back and forth between mom and dad's houses to make sure that we don't miss seeing our whole family, anything exciting or any big meals.
The grand finale of our Thanksgiving day was dessert at dad's house with my lovely cousins, cousin-in-law, aunt and uncle, and our best friends/neighbors. Since everyone makes pumpkin pie on Turkey Day, I decided to try something a little different and opt to make Apple Crisp. Adam helped me to peel and core the apples and get the topping all mixed up and we had the crisp in the oven in about 20 minutes flat. This recipe was very easy and turned out delicious. We added about an extra 1/2 to the recipe since we were feeding more people and we had the perfect amount.
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
- 1 cup old-fashioned rolled oats (not quick-cooking)
- 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
- In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Here is the finished product! Very delicious! I would highly recommend serving apple crisp nice and hot and with a heaping scoop of vanilla ice cream on top!