ne of the definitive desserts of fall, apple crisp is easy and economical. Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says the best apples to use for apple crisp are baking apples like Rome or Cortland and Empire, Gala, or Braeburn apples are also good in this recipe. Experiment with different types of apples and see which you prefer. Let the crisp cool for a few minutes before serving with a scoop of ice cream on top.
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 1 hours 25 minutes
Prep time: 20 minutes
Ingredients:
| 3/4 cup all-purpose flour, (spooned and leveled) |
| 1/4 cup packed light-brown sugar |
| 1/2 teaspoon salt |
| 1/2 cup plus 2 tablespoons granulated sugar |
| 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes |
| 1 cup old-fashioned rolled oats (not quick-cooking) |
| 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks |
| 2 tablespoons fresh lemon juice |
| 1/2 teaspoon ground cinnamon |
Steps:
- Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
- In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
This is a very good recipe for apple crisp made with oatmeal. Serve warm or cold.
Provided by: SmallRecipe.com
Categories: Dessert
Yield: 1 – 9×13 inch pan
Ingredients:
| 2 cups all-purpose flour |
| 2 cups rolled oats |
| 1 teaspoon ground cinnamon |
| ½ teaspoon ground nutmeg |
| 1 ½ cups packed brown sugar |
| 1 ½ cups butter |
| 2 quarts peeled, cored and sliced apples |
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
- Take half of the mixture and pat it into the bottom of a 9×13 inch baking dish.
- Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Nutrition Facts:
Calories 319.4 calories, Carbohydrate 42.5 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 2.7 g, Protein 3 g, Saturated Fat 9.9 g, Sodium 115.5 mg, Sugar 23.7 g
How to cook Gala apples in the microwave?
This simple apple recipe is perfect for you! All you need is butter, cinnamon, and Gala apples. In a microwave-safe bowl, add chopped apples, cinnamon, and butter. Microwave for 2-4 minutes and voila – warm, spiced, and deliciously sweet apples. These baked apples are great alone, on oatmeal, on pancakes, or topped with ice cream.
Can You bake with Gala apples?
There are a lot of routes to take when baking with gala apples, but this recipe has all the qualities of a homerun apple dish. Unlike other recipes that have you slice the apples, you simply scoop out the middle of the apple and construct the crumble bake inside. Wow. 9. Apple Pie Muffins
What are Gala apples?
Crisp, floral, and just a little sweet, Galas are one of the most popular apple varieties around. They’re a universally loved fruit and are terrific for applesauce, cider, baking, or snacking. Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
How to make apple cake?
Preheat the oven to 350°F. Butter or non-stick cooking spray an 8×8-inch square pan. Set to the side. Mix the filling. In a medium bowl, add in the cut up apples, half the cinnamon, granulated sugar, and lemon juice. Mix together well. Apples in the pan. Add apples to the buttered baking dish. Mix topping.