Monday, September 17, 2012

Apple Crisp

Apple season is upon us. We embraced it in our house by eating an early September Apple Crisp.  I basically adapted this recipe that I made at the beach with blueberries this summer to make it with apples instead.  Find the complete recipe after the jump!
Topping Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 2/3 cup brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 Tbsp. chilled, unsalted butter, cut into 1/2'' pieces
  • 1/2 cup plain greek yogurt
  • 1 tablespoon cinnamon

Filling Ingredients:
  • 4-5 apples, peeled, cored & sliced
  • 3 Tbsp. whole wheat flour
  • 1/4 cup brown sugar
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lemon zest

Make it!
  1. Pre-heat oven to 375.
  2. For topping: In a large bowl mix 1 cup whole wheat flour, rolled oats, 2/3 cups brown sugar, baking soda, cinnamon & salt together.
  3. Add in butter & mix in with the dry until it looks crumbly in the size of peas.
  4. Gently mix in the yogurt until dough forms, be careful not to overmix (read: stop as soon as all the yogurt looks like it has been blended in with the butter & dry ingredient mix).
  5. For the filling: toss sliced apples, 3 tablespoons whole wheat flour, 1/4 cup brown sugar, lemon juice & zest together.
  6. Spoon apple mixture into the bottom of a pie dish or brownie pan or casserole dish deep enough to hold the mixture.
  7. Tear topping into chunks & spread it on top of apple filling.
  8. Bake for 25-35 minutes until topping is toasted & apples are soft.
  9. Serve with ice cream for added decadence like this one.

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