Sliced fresh apples tossed with cinnamon baked under a topping of oats, flour, brown sugar and butter to make this simple autumn dessert.
I used Granny Smith apples in this apple crisp recipe. I actually made this apple crisp in my cast iron skillet instead of a 9-inch square baking dish. While the oven was preheating, I melted a few tablespoons of butter in the skillet, then layered the apple mixture over the melted butter, then sprinkled the topping over the apple mixture. My apple crisp looked like something you'd see on the cover of a fancy magazine and the flavor took me back to when I was little and eating my Grandma's apple crisp. VERY good and for me, very soul-soothing dish. - 30 Sep 2012 (Review from Allrecipes US | Canada)
No two ways about it - this was beyond excellent for a simple apple crisp, in spite of the fact that the topping had oatmeal in it, which I generally don't like (but Hubs does, which is why I made this in the first place). Everything in this recipe was spot on; perfectly spiced and sweetened, an ideal ratio of topping to apples, and a topping so crunchy the person next to you can HEAR it when you chew! This was quite a treat. - 27 Sep 2012 (Review from Allrecipes US | Canada)
When working with fresh fruit you often find that the most simple of recipes really highlight the fruit's flavor. This recipe does just that. I did add two more ingredients and changed the method a bit but I tried to stay true to the recipe and I wasn't disappointed. I started by choosing six different types of baking apples. A combination of apples gives you lots of flavor and textures. I peeled, cored and chopped the apples and tossed them with the sugar and cinnamon. Because many of the apples I chose have high water contents I added 1 1/2 tablespoons of dry minute tapioca. Even if you don't care for tapioca you wouldn't even know it was in there. It thickens up the apple's juices and ensures no soggy apple mess. I also added some fresh ground nutmeg. Only because I love nutmeg and apples. For the crunch topping I changed the method. I really enjoy a crunchy top that isn't sandy so I used softened butter rather than melted butter. I started by mixing the dry ingredients and then used my hands to work the butter into it. The end result is a beautiful pea shaped crumb topping. Then I baked as directed. It really is a fantastic recipe and one I will make again and again. - 23 Oct 2012 (Review from Allrecipes US | Canada)