I'll admit to being new to the world of apple crisps. The first time I ever made apple crisp was about 4 months ago when a friend asked me to make a pan for her for something she was hosting. My friend gave me her recipe and I made two apple crisps that day - one for her, one for us. While I liked her recipe, I just didn't think it was worth the calories - don't get me wrong, it was good but it didn't have enough crisp! So I tinkered with her recipe, and made another batch...using different oats, dark brown sugar and a bit more of it, and while I was peeling away, an idea hit me of how, even as an apple crisp newbie, I could make the best apple crisp in the world...thereby saving you and me from ever eating average apple crisp again! I’m not being boastful or even bordering on hyperbole, I'm just stating a fact. I decided to add more crisp...twice as much crisp, to be exact...because when it comes to apple crisp, it’s all about the crisp!
Most recipes for apple crisp just have a crisp layer that is sprinkled on top of the apples. This recipe has two layers, one is spread over the bottom of the pan, under the apples, so when it is baked it becomes crispy, dare I say even crunchy? A bottom crispy-crunchy layer...genius, no? The second layer is sprinkled on top of the apples...two layers of crisp means double delicious.
For this recipe I only use tart apples, Granny Smith apples work nicely. I also only use old-fashioned oats, not quick cooking oats, because I like the oats to hold on to some of their chew. And while I’m at it, I have to say I would never use apple pie filling from the jar/can. Never. Ever. Amen.
This recipe makes 12 generous servings - even so I'll bet you won't have any left. I wish I had pictures to show you the finished crisp but unfortunately the family was circling when I pulled it from the oven and they couldn't wait to dig in! This is best served hot/warm from the oven and with a scoop of vanilla ice cream - or cinnamon ice cream if you can find it. I always serve it with a spoon, not a fork, because those last creamy drops of melted ice cream mixed with the crispy cinnamon-y layers is the kind of stuff culinary dreams are made of!
Apple Crisp - Pots and Pins
Apple mixture:
10 cups Granny Smith apples, peeled, cored and sliced (about 1/3-inch thick) about 8 medium sized apples
1 cup dark brown sugar, packed
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Crisp mixture:
2 cups old-fashioned oats
2 cups all-purpose flour
2 cups brown sugar, packed
1 tablespoon cinnamon
1 cup (2 sticks) butter, cold, diced into small cubes
Optional: 1 1/2 cups pecans, chopped (I love to add pecans to this dish, however my family isn't big on them...but I highly recommend adding them!)
Preheat oven to 375 degrees. Butter the bottom of a 9 x 13-inch baking dish. Set aside.
Make the apple mixture: Place prepared apple slices in a large bowl. In a small bowl, whisk together the brown sugar, flour and cinnamon. Sprinkle mixture over the apples and stir gently, coating all of the apples with sugar mixture.
Make the crisp mixture: In a large bowl combine oats, flour, brown sugar, baking powder, baking soda and cinnamon. Sprinkle the cold, cubed butter over mixture and using a pastry cutter (or your hands or even a fork) mix in the cold butter until only pea-sized pieces remain. Add chopped pecans, if using.
Spread half of of the crisp mixture over the bottom of the prepared pan and press down into a nice flat layer. Pour apple mixture over top and smooth apples into even layers. Pour remaining crisp mixture over top of the apples and spread evenly. Bake, uncovered, at 375 degrees for 35 to 45 minutes, or until bubbly and top is a dark golden brown. Remove from oven and let sit for about 10 minutes before serving. Serve hot/warm or even at room temperature. (Serve with vanilla ice cream for coma-inducing-deliciousness.) Makes 12 generous servings. Keep any remaining crisp in refrigerator and reheat in microwave.
