apple crisp

"Life starts all over again

when it gets crisp in the fall."

Jordan Baker, The Great Gatsby

Happy First Day of Fall! I absolutely LOVE this season: brisk air and cool evenings, pumpkin patches and apple picking, crunchy, crinkling leaves, changing colors.  I agree wholeheartedly with Ms. Baker. Fall bring renewal and refreshment.

What better way to welcome autumn than with an apple crisp? I went to the stalwarts- Betty, Martha, Ina, Dorie- and took a little of this and a smidgen of that to come up with this homey, satisfying, heart-warming dessert. 

You throw the topping together in the food processor. So quick! Peeling apples is the most time-consuming part of the prep. Some recipes call for apple chunks, but I like my apples to lie flat a bit more, so I slice mine.

Apple Crisp
by Rebecca @ beurrista

Printable Recipe

For the topping:
¾ cup all-purpose flour
¾ cup old-fashioned oats
¾ cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, cold and cut into 4 pieces
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

For the filling:

5 cups (5-6 medium) tart apples, peeled, cored and cut into thick 1-inch slices

2 tablespoons sugar

juice of ½ lemon

Preheat oven to 375ºF. Lightly butter a 9-inch square dish.

Put all the topping ingredients in a food processor and pulse until the mixture forms big curds, about 1 minute. (You can make the topping up to 3 days ahead and refrigerate it in an airtight bag.)

Toss all the filling ingredients together in a large bowl. Transfer the apple mixture to the prepared dish. Layer the topping evenly over the apples. Bake the crisp for 55 minutes, or until the topping is golden and the fruit juices are bubbling up around it. Transfer the dish to a wire rack and let it rest for at least 15 minutes before serving.

Makes 8 servings

This post is linked to Weekend Show Off, This Chick Cooks, Friday Flair