By: Terry Harris | Email: Click Here
Posted: Aug. 17, 2017 | 12:00 p.m.
I do love to cook, and there’s just something about cooking with apples that makes me feel like fall – and an escape from the heat – is finally on the way. My six-year-old nephew went out and picked the apples for developing this recipe from a tree on the family farm – in the rain. Bless his heart, they were a little under-ripe, and not necessarily the prettiest, but of course this made them even more special to me, and, with a bit of tweaking, they surely did make an unusually tasty Apple Crisp!
Now, anyone who knows me knows that I’m a big believer in fairly simple recipes and the fewer ingredients the better. This recipe for Queenie’s Apple Crisp is no exception. It started as basic directions shared by a friend, and I adjusted things here and there (of course!) to make it just a little bit crunchier – and a whole lot tastier – and I don’t expect ever to change this one again. It’s that good!
First, let me just say that I love any dessert for which I don’t have to get out – or clean – my mixer. Don’t get me wrong; I love my Kitchen Aid! But there’s something about making a really delicious, quick and easy dessert with just a little bit of peeling and stirring that almost feels like playing hooky! Anyway, this really is simple, and other than peeling and slicing the apples, it’s pretty much a stir/dump/bake special!
Here are a few tips to make it your own. First, the step of chilling the melted butter mixture for the crust is important because it gives the final product an extra crunch. Also, do not use margarine for this one; only butter will work. And the type of apples you use will make a big difference. I added the juice of one lemon to this batch because by the time I got around to using the Gala apples my nephew provided they were a little over-ripe and I knew that it would be too sweet. If you’re buying the apples from the grocery store, I’d probably recommend Granny Smiths for the extra tart zing. In any case, you definitely don’t want to use bland or mealy apples. You’ll end up with applesauce. And if you do use the tart apples and want added sweetness, you can add as much as double the amount of sugar listed in the filling (or use half white and half brown sugar) without affecting the outcome other than the taste.
I added half a cup of raisins to the apple mixture for mine, and really liked the taste. If you’re going to do the same, I recommend putting them in a bowl, covering them with water, and sticking them in the microwave for about a minute on high to reconstitute them a bit so your apple crisp doesn’t turn out dry. Then toss out the water and stir in the raisins. If you’re making this in two 8x8s rather than a 9×13 you might want to make one with and one without. And I was told that adding a heaping spoonful of gourmet butterscotch caramel ice cream topping to the apple mix would be delicious, but I’ve not tried that. I do intend to add a few pecans or walnuts to the crust next time. It doesn’t need the added crunch, but I’m a big believer that almost anything is improved by the addition of nuts!
As a bonus, this is one dessert that you can assemble, refrigerate uncooked, and then pop it in the oven just before dinner so that it will come out hot and delicious just in time for serving – maybe with some ice cream on top? Just be aware that this smells SOOOOO good while baking that everyone may skip seconds at dinner to leave room for more Apple Crisp!
And there you have it – Queenie’s Fresh Apple Crisp – quick, easy, and delicious just as it is, or perfect for a little tweaking of your own. Enjoy!
Queenie’s Fresh Apple Crisp
- 2 Cups quick-cooking oats
- 2 Cups all-purpose flour
- 2 Cups packed brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Cup butter, melted
- 8 – 10 Cups hard, tart apples, peeled, cored and sliced
- ½ Cup White Sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/3 Cup water
Preheat oven to 350. Whisk together all crust ingredients except butter, then stir in butter and lightly press all into ungreased 9×13 (or two 8×8) pan and refrigerate while you make filling. Mix together filling ingredients. Crumble cooled topping and sprinkle half over bottom of baking dish. Cover with apple mixture, then cover that with other half of crust mixture. Bake, uncovered, for 35-45 minutes or until bubbly and slightly brown. Serve hot or cold.
Look for Queenie Cooks weekly for recipes that are generally simple to prepare, require relatively few (and easy to find) ingredients, and usually budget friendly as well. We all have to eat. Let’s have some FUN with it!