Apple season reminds me of home and Sundays spent apple picking among the fall foliage. Apple season was always celebrated with the Apple Festival and opening of the Old Cider Mill. There’s something quintessential about apples in New England, and sometimes I miss it. Living in Florida, I opt to celebrate the fall and the apple harvest by whipping up my favorite apple crisp. I used to make apple crisp almost every weekend living in Connecticut. Thankfully, I can find a wide variety of apples for my crisp. I love that I can use any apple and usually grab what ever is on sale at the local grocery store. I find the sweeter the apple the better. Granny Smith’ while a decent baking apple, I find them to be a tad too tart.
For this crisp I used 4 Gala’s, cored and sliced and tossed in cinnamon. I then placed them into a baking dish. I set them aside to make the topping. Instead of using all purpose flour, I used oatmeal flour. I made the flour by pulverizing some oats in a food chopper. The flour was then mixed with 1/3 of cup brown sugar, 2 tablespoons of softened butter. I sprinkled the topping over the apples and then baked at 350 for 20-25 minutes.
You can serve it warm with vanilla ice cream or fresh whipped cream. It can also be served cold if you prefer.
You will need:
4 apples cored and sliced
1 tablespoon (or to taste) cinnamon
1/3 cup packed brown sugar
1/4 cup flour
2 tablespoons butter.
A baking dish.
Everyone else can have their pumpkin spice whatever, I will take apples, baked, sauced, or crisped any fall day.