COUNTDOWN TO HALLOWEEN! APPLE CRISP

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Autumn and apple crisp – they go hand-in-hand. And for me, it wouldn’t be Halloween unless my friend (and neighbor), Richie, anxiously awaited his treat – his own personal tray of apple crisp.

September is the optimal time to go apple picking on Long Island. After harvesting thirsty pounds of apples, I make enough apple crisp and pies for both Halloween and Thanksgiving.

Depending on how you would like to serve this dessert, you can either make it by the tray or in individual crocks. I’ve collected enough Kalypso Greek Yogurt clay crocks to reuse for this and many other purposes.

Since I have a daughter and a niece who are allergic to nuts, I’ve decided to make two large trays of the apple crisp for the holidays and several individual potions in the crocks minus the nuts. This way there will be no mistaking which ones are nut-free. Either way, the recipe is the same—only the nuts would be omitted.

 

Apple Crisp

Preheat oven to 350°

 Filling

1/3 Cup packed brown sugar

2 ½ tablespoons flour

1 Teaspoon cinnamon

8 Cups of peeled, cored and coarsely sliced granny smith apples

Juice and zest of 1 lemon

2 Tablespoons unsalted butter, melted

½ Teaspoon vanilla

Topping

1½ Cups flour

1 ½ Cups old-fashioned rolled oats

¾ Cup packed brown sugar

¾ Cup chopped walnuts or pecans

1 Teaspoon cinnamon

2 Sticks unsalted butter, melted

Apples turn brown easily. For this reason I prep the topping first and set it aside. Add all the topping ingredients together and mix well.

For the filling – Juice and zest a lemon and add it to a large bowl. In another bowl, stir together the brown sugar, flour, and cinnamon. Peel the apples and toss into the bowl with the lemon juice. Stir every so often, coating the apples in the lemon juice to prevent browning. After the apples are peeled, add the melted butter, the brown sugar mixture and the vanilla, tossing well to coat.

In a greased baking dish, spread the filling evenly. Press the topping evenly over the filling. Bake for 30-35 minutes. (25 minutes for the individual crocks)

If you are planning to freeze, I suggest reducing the cooking time by 10 to 15 minutes. Let the apple crisp completely cool before storing in the freezer.

Serving suggestion- Spoon vanilla ice cream or Greek yogurt over the warm apple crisp.

 

 

 

Easy and Delicious Apple Crisp

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Columbus Day seems to be the day my family has traditionally chosen to go pumpkin picking. Some years the weather was cold—well by Effie standards anyway and other years it’s been warm. This year it was close to 80 degrees and I’m not complaining. For several years we tried to go pumpkin and apple picking in the same day. After discovering that the only apples left by October were the ones that either fell off the trees or that were discarded by the people who picked them in September, we knew we had to change our plan. So in Mid-September we went out East with our little niece and nephew and picked the most beautiful apples. 36 pounds later, I had to create something—a lot of something. Needless to say, the next few blogs will be dedicated to apples. On Halloween and Thanksgiving I make a tray of apple crisp. Last year I discovered I can freeze it and heat it after defrosting and the result is the same. This makes me sooo happy! It takes one project off me in the days leading to Thanksgiving. I made three trays of Apple crisp. The extra is for my neighbor, Richie, who waits every year for “apple crisp” season. But then, I got a brilliant idea! I’ve been collecting these little clay pots that Kalypso Greek yogurt is packaged in. I thought it would make a nice presentation to plate my apple crisp in individual servings for my Thanksgiving table. I did make other apple recipes with the 36 pounds of apples. You will have to wait and see what they are. In the meantime enjoy this easy-to-make apple crisp.

Preheat oven to 350 degrees

Filling

1/3 cup packed brown sugar

2 ½ tablespoons flour

1 teaspoon cinnamon

8 cups of peeled, cored and coarsely sliced granny smith apples

Juice and zest of 1 lemon

2 tablespoons unsalted butter, melted

½ teaspoon vanilla

Topping

1½ cups flour

1 ½ cups old-fashioned rolled oats

¾ cup packed brown sugar

¾ cup chopped walnuts or pecans

1 teaspoon cinnamon

2 sticks unsalted butter, melted

When I am doing anything with apples I am conscious of them turning brown. For this reason I prep as much as possible ahead of time and leave the peeling of the apples for last. Make the topping first and set it aside. Simply mix all the topping ingredients together and mix well.

For the filling – In a large bowl, stir together the brown sugar, flour, and cinnamon. Melt the butter, juice and zest the lemon. As I peel a few apples I toss with the lemon juice. I keep adding apples and lemon juice as I keep peeling to coat well. The lemon juice keeps the apples from turning brown. After the apples are peeled, add the melted butter, the brown sugar mixture and the vanilla, tossing well to coat.

In a greased baking dish, spread the filling evenly. Bake for 25 minutes. (15 minutes for the individual crocks)

Press the topping evenly over the filling and bake for another 25 minutes. (10-15 minutes for individuals)

If you are planning to freeze, I suggest reducing the cooking time by 10 to 15 minutes. Let the apple crisp completely cool before storing in the freezer.

Serving suggestion- Spoon vanilla ice cream or Greek yogurt over the warm apple crisp.

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