Easy Apple Crisp

 
It may seem early in the season to most people for apples to be ready to harvest because we think of apples as an autumn crop. Here in Ohio, we have two early varieties that ripen in July: Lodi and Yellow Transparent.
 
 
This year we have a good crop of both Lodi and Yellow Transparent. I have to hustle fast to get them used up and sold because these apples ripen fast and are not keepers. The best uses are for applesauce, pies, and crisps. Both are very tart. If you like extremely tart apples, these will definitely pack a punch in a salad or eaten raw!
 
 
Here is the recipe that I am going to use to make a crisp today with a few exceptions. I found it at Island Hearth and Handicrafts.  The only thing that I will do differently is to simply mix the topping ingredients together in a bowl and cut in the butter with a knife. Oh, and I also add a teaspoon or so of cinnamon in the topping mix. :)

If you have apple pie spice in your cupboard and that is what you like better, then substitute it. This is the glory of making crisps, we can customize them to fit our tastes.
 
 
Easy Apple Crisp
 
Fruit layer:
3 - 4 pounds of fresh apples, peeled and sliced, tossed with a blend of 1 - 2 teaspoon of cinnamon and  1/2 to 1 cup of sugar (depending on tartness of apple and how sweet you like your dessert to be).
 
 
Topping:
 
1 c. rolled oats
1 c. flour (can use whole wheat pastry if you like)
1 c. brown sugar
1 tsp. kosher salt OR 1/2 teaspoon table salt
 
Pulse the ingredients in a food processor until combined.
Next add
1/2 c. butter that is chilled and cut into small pieces.
Pulse until butter is cut into flour/oat mixture
 
Grease a 9 x 12 baking dish. Layer apples into dish and cover with topping.
Bake at 350 degrees for 45 minutes - one hour, until apples are soft in the middle and bubbling at the edges.


A side benefit to making this crisp is the wonderful aroma that will fill your home :)

Marcheta * putting on baker's hat