Fall is my favorite season on the East Coast. I love watching the leaves change and being able to wear a light jacket and boots on a crisp fall day. My family always goes apple picking one weekend during fall and we make sure we bring my brother, who is 6’5” with us so he can pick the apples that no one else can get to. That way we end up with the best ones. My Nana always makes apple crisp for us with the apples we bring home. She is usually the only one who is patient enough to peel all of the apples. I find it impossible to resist eating the sugary oatmeal crumble off the top of the dessert before, during and after cooking it!
10 cups peeled, cored and sliced Honeycrisp apples
1 cup granulated sugar
2 tablespoons, plus 1 cup all-purpose flour
2 teaspoons ground cinnamon
2 cups rolled oats
1 ½ (packed) cups dark brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
¾ cup unsalted butter, melted
Preheat the oven to 350°.
Add the apples to a large mixing bowl. In a small bowl combine the granulated sugar, 2 tablespoons of flour and ground cinnamon together. Pour the sugar mixture over the apples and toss until all the slices are evenly coated.
Spread the sliced apples evenly in a 9 x 13” glass dish. Pour ¼ cup water evenly over the top gently moving the apples around in the pan to coat them.
In a medium mixing bowl combine the oats, remaining cup of flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble the mixture evenly over the apples. Bake the crisp until the top is golden brown, about 50 to 60 minutes.
To serve: Slice the warm apple crisp into squares and use a spatula to scoop into bowls topped with vanilla ice cream.