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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.
Preheat oven to 350°
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
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.