My family is lucky enough to live in an area surrounded by apple orchards. We have made it a family tradition to visit the same orchard every year, and while we are there I force The Goose and his Dad to sit and eat a doughnut on the same bench every year. (To be fair, I force them to sit on the bench, they eat the doughnuts because they are delicious!)
While at the orchard, we always buy a peck (or two!) of apples, and I have several apple based recipes that I make this time of year – homemade applesauce, apple bread, apple pie and, our favorite of all, apple crisp.
Now, just what makes apple crisp our favorite? First of all, it’s delicious. The combination of cinnamon, apples and sugar is a hard one to beat. Top it with a crispy, oatmeal crust, and what’s not to love. But the reason that I love it so much is that I can prep a huge (HUGE!) batch of apples in the fall, freeze them, and then make apple crisp all year long.
We just used up our last packet of apples last night, which means it’s time to get started on this year’s crop of apples!
8 cups apples
1/2 cup lemon juice
1/4 cup flour
1 cup sugar
1 teaspoon cinnamon
1 cup quick cooking oats
1 cup flour
1 cup brown sugar
1 cup butter, melted
Preheat oven to 400 degrees.*
In a medium bowl, combine 1/4 cup flour, 1 cup sugar and 1 teaspoon cinnamon. Peel and slice apples, tossing them in the lemon juice to prevent browning. Once all apples are peeled, place them in the flour and sugar mixture, and stir to coat.
Place apple mixture into a 9 x 13 pan.
To make topping, combine the oats, flour and brown sugar. Add the melted butter. Mix to combine, then spread over the apple mixture.
Bake for 40-45 minutes, until brown and crispy.
*If you are planning on freezing your apples for future use, do not preheat the oven. Instead, proceed with the first step, tossing the apples in the lemon juice and flour, sugar and cinnamon mixture. Place the prepared apples in a quart sized freezer bag, label them and freeze for future use.
When ready to bake, simply thaw the prepared apples and bake as directed.
In addition to freezing the apples, I also make a corresponding topping packets using sandwich bags. I store them in the pantry, and am able to create a delicious, fresh baked apple crisp in a moment’s notice.