Two of my coworkers were big into baking so we knew right off the bat which apples we wanted to pick. We saw that the apples that were available to pick that day were quite limited, and the one variety that stood out to me (that would be awesome for baking) was Fuji apples. We trekked up the huge hill and picked as many apples as we could carry - probably about 8-10 pounds per person. After we finished apple picking, we did a fun wine tasting on-site. It was a fun day, and I was excited to bring home my loot and start baking.
My husband immediately asked for an apple crisp, so I made it almost immediately. While he was talking with his parents, I prepared the crisp and threw it in the oven. It was so easy to put together, and our kitchen smelled like fall.
He and I enjoyed this classic apple crisp and are already thinking about what recipe to tackle next.
Apple crisp with oatmeal streusel
- 2 and 1/2 pounds medium apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick (I used Fuji but you can use anything like Granny Smith, Golden Delicious, Honeycrisp, Braeburn, etc)
- 2 to 3 TBSP granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup packed light brown sugar
- 1/2 cup uncooked rolled oats
- 1/3 cup all-purpose flour
- 4 TBSP cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish
Preheat your oven to 350°F.
Grease or spray an 8x8 inch baking dish and set aside.
In a large bowl, toss the sliced apples with the sugar, cinnamon, and 1/8 teaspoon of the salt until the apples are coated evenly. Transfer the apples to the prepared baking dish and set aside.
In the same bowl (do not rinse the bowl), whisk together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until it is thoroughly mixed. Using a fork, pastry cutter or even your fingers, cut in the butter until you get a mixture that resembles wet sand and contains pea-sized chunks.
Spread the topping over the apples and bake until mixture is golden brown and the apples mixture is bubbly, about 50 to 60 minutes. Remove from the oven and allow it to cool at least 30 minutes before serving.
Yield: About 8 servings