I’ll admit it… Apple Crisp is not nearly as glamorous as pie. Pie is what you serve at the big holidays. I’ve never heard of someone bringing an Apple Crisp to Thanksgiving dinner. Why not? Maybe because it’s so easy to make and you pull out all the stops on the holidays.
We are still flush with apples and I’m still making trying to make up for the brussel sprouts incident . My husband made the suggestion for crisp and he deserves a little treat every once in a while.
Apple Crisp (Adapted from Better Homes and Gardens New Cookbook)
- 6 cups sliced, peeled apples (I used Ginger Golds and Gala apples)
- 2 to 4 Tbsp granulated sugar
- 1/2 cup regular rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 tsp each ground nutmeg, ginger, or cinnamon
- 1/4 cup butter
- 1/4 cup coconut
Place apples in a 2-quart square baking dish. Stir in the granulated sugar. For topping, in a medium bowl combine the oats, brown sugar, flour, and spices. Cut in butter till mixture resembles coarse crumbs. Stir in the coconut. Sprinkle topping over the apples.
Bake crisp in a 375 oven for 30 to 35 minutes or till apples are tender and topping is golden.
Serve warm with ice cream.