Wondering what to do with all those great apples you picked this season?
The following "secret" family recipe was submitted by Lilly R.:
10 Cups, or 12-13 medium sized New York Apples. A blend of Cortlands and Macs works best, but any all-pupose apples will do the trick.
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 cup water
1 cup rolled oats
1 cup all-purpose flour
1 cup brown sugar (packed)
1/4 teaspoon baking soda
1/2 cup (1 stick) butter (melted)
1. Preheat oven to 350°F
2. Peel and core 10 cups of apples.
A half & half blend of Cortlands and Macs is best, but if you're in a pinch, a bag of everyday apples will do the trick.
If you don't have a fancy-schmancy peeler/corer, you can peel them with a potato-peeler or knife, core them and slice about as thin as a half-deck of cards.
3. Measure your apples into 13x8 baking pan and cut apples into fourths (approx). Distribute cut apples evenly in pan.
4. In a separate bowl, mix together the white sugar, 1 tbsp flour, and 1tsp ground cinnamon. Sprinkle mixture evenly over apples.
Pour 1/4 cup water evenly over all apples, and set aside.
5. In a large mixing-bowl, combine 1 cup oats, 1 cup flour, 1 cup brown sugar, 1/4tsp baking powder and 1/4tsp baking soda. After blended well, add 1/2 cup of melted butter to the mixture. Use pastry-blender to mix well. This is your "crisp" mixture.
6. Crumble "crisp" mixture evenly over apples. When getting toward the end, squeeze each handful tightly in your hand to create larger chunks. These will brown up nicely on the top of your Apple-Crisp.
7. Bake at 350°F on middle oven-rack for about 45 minutes. Top will be golden brown.
Let cool for about 15-20 minutes, top with a scoop of vanilla-bean ice cream and serve!
A big thanks to Lilly R. for her YUMMO secret recipe!