Whisk in the Southern

Month: August 2020

Cookie Week!

Cookie Week!

I have had so much fun making cookies, all week! Each of the recipes I chose had some kind of meaning. The first cookie I made was my mother-in-law’s Mandelbread. She is definitely not going anywhere, but I felt like it was time I try…

From the Archives – Brown Sugar Chocolate Bundt Cake

From the Archives – Brown Sugar Chocolate Bundt Cake

I first found this recipe in Southern Living Magazine in December of 2014. It was one of the first recipes that I felt didn’t need any changes. It was actually an advertisement for Kraft products. Once I made it I knew it was perfect as…

Take a break with Apple Crisp.

Take a break with Apple Crisp.

A friend said “I am so bored with my own cooking.” When I chimed in that so was I , she was flummoxed. What hope did that leave for her if even I am bored. It made we realize that we have to rely on each other and our recipes to get through.

Of course there are the things that everyone makes in rotation in their homes. But what I make in my home may be different than what you do in yours. It’s important to share your recipes to keep it fresh. Early next week I will take part in a class teaching Babka. Yes, I know how to make Babka but I love learning how people approach a recipe differently. It’s never too late to learn something new.

We should also be sharing our harvest. I happen to grow lemons, oranges and limes that I harvest in January. I have friends whose citrus goes crazy in June and others in September (remember I’m n California, not traditional growing seasons). When you have abundance you should share and when you need you should ask.

The best scenario is when you have a friend that gifts you part of their bounty without you having to ask. I was so lucky when my friend Michele offered me some apples from her very abundant tree. I was able to make a little apple sauce for my family and and Apple Crisp that was delicious.

I like a molasses like sweetness so I use little more brown sugar. And I love the buttery flavor of the oat topping so I drizzle extra butter over the top before it goes in the oven. You can customize this any way you’d like. Maybe you want to add some nuts or dried fruit. Be sure to comment and share your photos!

Enjoy!

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4 from 1 vote

Fresh Apple Crisp

I was gifted apples from a friends tree. They were small and perfect for baking. Here is my take on a classic apple crisp. Thank you Boock Family!
Course: Breakfast, brunch, Dessert, fruit, Morning Beginnings
Cuisine: American

Ingredients

Apples:

  • 1/4 cup Granulated white sugar Depending on the sweetness of the apples, you may want to add an additional 1/4 cup of sugar.
  • 2 Tbs. Cornstarch
  • 1 tsp. Ground Cinnamon I love cinnamon, so I usually use more
  • 6-8 apples, peeled, cored and sliced medium thickness see notes about types
  • Juice of half a lemon

Oat Topping

  • 2 cups Rolled Oats
  • 1 cup All-Purpose Flour
  • 3/4 cup Light Brown Sugar
  • 1 tsp. Fleur de sel can use Pink Himalyan Salt
  • 2 sticks Unsalted Butter, melted reserve 2T. to butter the baking dish
  • 1 tsp. vanilla or almond extract

Instructions

Apples:

  • Preheat oven to 350°
    Coat a 9x13 baking dish with 2 Tbs. butter.
  • Whisk together sugar, cornstarch and cinnamon.
    Add apples and lemon juice and toss to coat.
    Spoon evenly into baking dish.

Oat Topping:

  • Stir together oats, flour, sugar and salt.
    In a small bowl whisk together butter and vanilla.
    Pour butter/vanilla over oats and stir to blend.
  • Using your hands sorinkle topping over apples.
    I like to drizzle a little more butter, if you have it over the crumble.
  • Bake in 350° for 45-55 minutes. Apples should be bubbly and topping should be crisp and golden brown.
    Let cool for 10-15 minutes before serving
  • Scoop into a shallow bowl and serve with vanilla ice ceam of whipped ceam!

Notes

If you are buying apples, I like a combination of sweet and tart apples. Try Fuji or Honey Crisp with Granny Smith.