Apple Crisp - Eating With Liz 2014

Liz’s Apple Crisp

8 apples - peeled, cored, sliced – Good choices: Cortlands, Jonathan, Jonagold, Pippin, Gravenstein, Braeburn, Fuji and Pink Lady Apples (Use one kind or mix them.)

2 TBSP Butter for greasing pan

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

Topping:

1 cup sugar (white or brown, or a combination thereof)

1/2 teaspoon cinnamon

1/4 teaspoon salt

½ cup Oatmeal

1/2 cup (1 stick) butter cut in small pieces

·         Preheat oven 350 F

·         Make Topping First - Combine the flour, sugar, cinnamon, and salt in a bowl. Add butter. With a pastry blender or your fingers, rub butter into other ingredients until mixture resembles coarse crumbs.

·         Butter a 1½ quart baking dish, and spread the apples in it. Set aside.

·         Melt ½ cup butter in a sauce pan. Once butter is melted stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

·         Gently pour the caramel liquid over the apples.

·         Spread mixture evenly over apples

·         Bake 30 minutes or until the crust is browned.

*  I also like to make large quantities of the topping, minus the butter, and store it in a jar for later use. That way I can make a small batch when I feel like it. Just add butter.