Tuesday, November 13, 2012

The BEST Apple Crisp Ever!

For those of you that don't know, I am a major Pinterest fan.  The coolest part is actually trying new things that other people have posted on their blogs as being good.  I have to admit, a few have been epic failures, but not this recipe!  I love apple crisp.  I also have a box of apples in the kitchen that are on the brink of going bad, so I needed to find something to do with them besides eat them one at a time.  I guess I should have stored them in the cool garage.

Yesterday I took a meal to a friend and she gave me the greatest compliment.  She fell down her front stairs night before last and ended up in the ER to make sure nothing was broken.  After offering to bring her dinner she said to her daughter, "I want to tell Christy not to, but she's the best cook I know, so I'd love to eat her food!"  Wow!  That's a huge compliment.  Sadly, I cook a few things really good and everything else is just average.  Anyway, I did take her a tray of this Apple Crisp for dessert as well as some vanilla bean ice cream to go with it!

Apple Crisp

5 lbs. apples (about 10)
grated zest of 1 orange
grated zest of 1 lemon
2 Tbsp. fresh squeezed orange juice
2 Tbsp. fresh squeezed lemon juice
1/2 cup granulated sugar
2 tsp. cinnamon
1 tsp. ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 tsp. salt
1 cup oatmeal
1/2 lb. cold unsalted butter, diced

Preheat the oven to 350 degrees.  Butter a 9x13 (deep) baking dish or 2 8x8 pans.

Peel, core, and cut the apples into large wedges.  A peeler, corer, slicer tool makes this part faster!  Combine apples with the zests, juices, sugar, and spices and mix thoroughly.  Pour into pan of choice.

To make the topping, combine all topping ingredients and mix with an electric mixer on low until it's crumbly and butter is the size of peas.  Scatter evenly over the apples.

Place apple crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly.  Serve warm with vanilla ice cream and caramel sauce (opt.)  SERVES 10.

This recipe is so huge!  I highly recommend using two deep dish 8x8 bakers and splitting the recipe.  It will work great as a freezer meal dessert, so cook half for tonight and stick the other half in the freezer for an other day!

I'm thinking I might add a regular crust underneath and use this recipe as my dutch apple pie with carmel sauce for Thanksgiving dinner.  YUM!  The added citrus in this recipe really gives it the zing that I love.

This recipe was taken from Barefoot Contessa Parties!  blog.

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