Apple Crisp

We got this recipe from joyofbaking.com and we love it!

Ingredients

Topping:

1/2 cup all purpose flour

1/4 cup granulated white sugar

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh or ground nutmeg

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces (we use salted)

1/3 cup old-fashioned rolled oats

1/3 cup chopped walnuts or pecans (instead of this we use more rolled oats)

Filling:

6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch chunks)

1 cup fresh blackberries or raspberries (optional) (we don't use these)

Juice of 1/2 lemon

1 teaspoon lemon zest (don't use this)

3 tablespoons (40 grams) white granulated sugar (we use 1Tbs of brown sugar instead) 

Directions

Apple Crisp: Preheat oven to 375 degrees and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch deep dish pie plate or an 8 x 8 x 2 inch baking dish. (Can also make 8 individual ramekins.)

Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.

Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.

Bake for approximately 30 - 40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.

Makes 4 servings.

We top ours with vanilla ice cream, Carmel syrup and whip cream!  So good!!