Description
Another version of "apple crisp" that we really enjoyed with vanilla-bean ice cream! From the October/November 2010 issue of Taste of the South. (The original recipe used small, individual baking dishes for individual servings.)
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Directions
Preheat the oven to 350 degrees. Spray a 9x13 inch baking pan with nonstick spray. Set aside. In a large bowl, toss the apple slices with lemon juice. In a small bowl, combine brown sugar, flour, cinnamon, and nutmeg. Add brown sugar mixture to the apples, tossing to combine. Heap apples into prepared baking pan and dot the tops of the apples with butter pieces. Bake, uncovered for 25 minutes.
While apples are baking, combine flour for crumble topping, oats, brown sugar, walnuts, and salt. Add the melted butter, stirring until incorporated. Crumble topping evenly over the baked apples. Increase oven temperature to 375 degrees. Return the apples to the oven and bake until top is browned and apples are bubbly, approximately 25 minutes longer. Remove from the oven and transfer to a wire rack to cool. Serve with warmed maple syrup or vanilla ice cream. Serves 10-12.
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Ingredients
 8 cups peeled, cored and sliced apples (Granny Smith or Braeburn)
2 T. fresh lemon juice
6 T. firmly packed light brown sugar
3 T. flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 T. unsalted butter, cut into pieces
Crumble Topping:
3/4 cup all-purpose flour
3/4 cup rolled oats
2/3 cup firmly packed light brown sugar
2/3 cup walnut pieces
1/4 tsp. salt
1/2 cup unsalted butter, melted
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