This tastes like a hug. I prefer apple crisp to apple pie. I love everything going on in a crisp: nuts, crunchy bits, chewy oats, tart apples and sweet syrupy juices. Pie always disappoints me, crisps never do.

I think it’s been super fun to have apples in our winter CSA shares.

There are literally millions of apple crisp recipes out there. I really like this one because you dump all the filling ingredients in the skillet and cook it until the apples are done.

At our altitude, when making apple pie it is really hard to cook the apples until they are done. If you add flour or any thickener it often isn’t cooked all the way. This apple crisp solves those problems. Also, you can taste the filling and adjust it if you want  the filling sweeter or more lemon or spices. I was happy with my filling cooked down to this point.

I topped it with the crumble and baked it until it was crisp. I don’t know why I always leave a hole in the middle of my crisps, but I do. Maybe my mom did it? You can cover the whole thing if you want.

I also don’t know where I got this recipe but I’ve used it for decades. It’s got the perfect amount of apples to topping for me. If you make it I hope you like it as much as I do.

My Apple Crisp Recipe

Topping

 3/4 cup flour, any kind. I used whole wheat. Gluten free works fine.

 3/4 cup chopped nuts (optional)

 3/4 cup old-fashioned rolled outs

 1/2 cup packed light brown sugar

 1/4 cup granulated sugar

 1/2 teaspoon ground cinnamon

 1/2 teaspoon table salt

 8 tablespoons (1 stick) butter melted

Filling

 3 pounds apples, peeled, cored, cut into chunks

 1/4 cup granulated sugar

 1/2 teaspoon ground cinnamon (optional)

 1 cup apple cider or juice

 2 teaspoons juice from 1 lemon

 2 tablespoons unsalted butter

Preparation

Make the topping: Adjust the oven rack to the middle position and heat oven to 450 degrees. Combine flour, nuts, oats, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing the fruit filling.

Make the filling: Put all the filling ingredients into a skillet (mine was an 8 inch skillet) and carefully mix everything over a medium heat on the stove. It will slowly collapse and cook down. When the apples are cooked to your liking sprinkle the topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet (incase it spills over) and bake topping is deep golden brown, 20 – 25 minutes. Cool at least 15 minutes before you eat.

Happy thanksgiving. Stay warm and well.

Mo