On the farm apple crisp

10/6/2018

Happy Baking from a beautiful Oregon Autumn. I pulled this family, easy favorite out of the recipe box to celebrate the end of camping season. Knowing it travels and keeps every so well. Cold, warmed, breakfast, lunch, dinner or snacking just because. My family eats it up. Nothing says fall is coming than picking the first King apples off the tree. As you can see in my pictures below, King apples, beautiful, large not able to fit through my apple peeler. But oh the taste makes up for the extra effort. I made this huge batch purposefully to send the extra pan of Fall Bliss, over to my "Senior" folks, happy faces and appreciative tummies. Be sure and browse the recipe wealth and take a look inside my recipe box. With the holiday's around the corner and the weather cooling, you will want to create some hearty soups and treats for all table guests. Happy Harvest Baking. and of course, I love celebrating and sharing my new book, The Unfinished Book available in all formats. Bliss-ings

PREVIOUSLY...

Preheat oven to 375 degrees. Serves 15+

PRINTABLE

Ingredients:
5lbs baking apples or six large apples for a small batch (wash, core, peel, slice)
4 Tablespoon lemon juice
1 teaspoon salt
1/4-3/4 sugar or half brown sugar for extra richness
1 teaspoon quality cinnamon
1/2 all purpose flour

Crisp: this is a doubled portion as you never have enough yummy "crisp" on top
1 1/2 melted butter
2 cups brown sugar
1 cup white sugar
5 cups old fashion rolled oats
1/2 teaspoon nutmeg (fresh grated is a treat)
1/2 cup flour

farmhouse tools

Preparation:
9x13 glass baking pan greased and small 9x9 pan (this is a large family batch)
Heat oven to 375 degrees
in large bowl, prepare apples and toss in lemon juice, set aside
Prepare Crisp topping: in large glass bowl, melt butter, mix sugars, spices till completely combines, fold in oats and flour, set aside.

Toss salt, sugars, cinnamon, and flour covering the apples. Pour into prepared baking dishes. Spoon over apples crisp topping, do not pat down.
Bake @ 375 degrees for 45-50 minutes until nicely browned on top of crisp. Remove from oven, cool briefly, add vanilla ice cream and enjoy.
Travels very well for family gatherings, keeps refrigerated for up to three days. Happy Baking.