Apples are in abundance everywhere in Michigan right now so I felt compelled to eat as many of my favorite varieties as possible, and what better form to do so than in an apple crisp! Even though this recipe only calls for 5 or 6 apples, I managed to use 3 different varieties in my apple crisp: granny smith, gala, and my all time favorite, honey crisp. All of these varieties are firm and sturdy which is very important when you bake apples for almost an hour. If I wanted to make applesauce, I'd make applesauce. I've included the simple recipe for apple crisp below. I, of course, recommend serving warm apple crisp with a scoop of vanilla ice cream, but if you can get your hands on Jeni's Splendid Ice Cream salty caramel, I highly recommend it because it will change your life.
apple crisp recipe
what I used:
5-6 apples (any sturdy apple such as granny smith and/or honey crisp)
3 tbls sugar
1 teas cinnamon
3/4 cup brown sugar, packed
3/4 cup granola (pumpkin pie spice works well w/ all the spices)
1/4 teas salt
1/2 cup flour
6 tbls cold butter (unsalted), cut into small pieces
how I made it:
Pre-heat oven to 350 degrees. Spray 8x8 pan or baking dish with cooking spray.
Peel, core and slice apples into uniform pieces (mine were on the large side because I don't like them to cook down to mush). Toss sliced apples with sugar and cinnamon in medium sized bowl and pour into prepared baking dish.
In the same bowl, mix brown sugar, granola, salt and flour until well combined. Cut cold butter pieces in with fork or your hands and incorporate the butter in until a crumble forms. Top apples with crumble mixture and bake for 50-55 minutes, or until the sides are bubbling and the top is golden brown. See note above on serving suggestion.