Apple crisp is a classic dessert and it’s got to be one of my favorite things to make in the fall. I generally tend to prefer fruit based desserts to really rich and heavy chocolate ones. I love the combination of apples, cinnamon, butter, and brown sugar in this recipe. Served with vanilla ice cream, this dessert is both refreshing and comforting which makes it perfect for this time of year as we transition between seasons. This recipe is simple and humble so don’t be intimidated, even if you hate baking!

Ingredients (Makes about 10 servings):

For the apple mixture:

• 10 cups of peeled and seeded baking apples cut into 1/4 inch thick slices

• 3/4 cup of sugar (more if the apples are tart)

• 1 tablespoon all-purpose flour

• 1 1/2 teaspoon ground cinnamon

For the topping:

• 1 stick of butter (cold and cut into tiny cubes)

• 1/2 cup brown sugar

• 1/2 cup white sugar

• 2/3 cup flour

• 1 teaspoon ground cinnamon

I used about 10 large Honeycrisp apples for this recipe and it was outstanding. However, feel free to substitute for any baking apple like Granny Smith. You want to use an apple that is going to hold its shape and not disintegrate when baked. Just note that you may have to adjust the sugar. Since Honeycrisp apples are sweet, I only used 3/4 cup but you should add 1 full cup for more tart apples. Also, I did bake this in a cast iron skillet with a 10.25” diameter, but feel free to use a glass pan as well.

Directions:

1. Preheat your oven to 350 degrees.

2. Make the apple mixture by combining sugar, flour, and cinnamon and stir. Then toss with peeled, seeded, and sliced apples in a large bowl until they are evenly coated. Transfer to cast iron skillet.

3. To make the topping mix brown sugar, white sugar, flour, and cinnamon in a bowl and then transfer to a food processor. Add the cubes of butter and pulse until well combined and crumbly. You can also add the butter right to the bowl you mixed the sugars, flour, and cinnamon and combine with a fork. This can be made ahead of time and stored in the fridge for a couple of days.

4. Cover apple mixture in the skillet with a generous amount of topping in an even layer.

5. Bake for about an hour or until it’s bubbling, apples are cooked, and topping is golden.

6. Let it cool for at least 20 minutes and serve with vanilla ice cream.

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