Apple Crisp

Apple Crisp | The Merrythought
Apple crisp will always remind me of family slide show nights. When we were growing up, my mom would bake some of her delicious apple crisp, pull out the slide projector and screen and we’d sit in the semi-dark, looking through old photos while eating warm apple crisp with vanilla ice cream.
Apple Crisp  |  The Merrythought
Apple crisp also happens to be my Michael’s favorite dessert. I think this recipe is actually the first that I really worked on and modified because it needed to be just perfect for him. He likes a little bit of apples with his brown sugar. 😉  I don’t think this is too sweet, but it’s definitely not a healthy version of apple crisp.  (And really, in my book, dessert and healthy just don’t go together!  Eating a smaller amount of the good stuff is much better to me.)
Apple Crisp | The Merrythought
Apple Crisp

Bottom Layer:
4 cups apples, peeled, cored and thinly sliced
2 tablespoons flour
1/4 cup sugar

Preheat oven to 350º. Grease an 8 or 9-inch baking dish. (Or use a cast iron skillet). In a medium bowl, combine apples, flour and sugar. Mix until apples are thoroughly coated. Arrange apples in bottom of prepared baking dish.

1/2 cup brown sugar
1/4 cup sugar
3/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup butter, softened

In a medium bowl (I use the bowl that I mixed the apples in), mix together first five ingredients. With a pastry blender, cut in butter until mixture is crumbly. Spread topping over apples in an even layer.
Bake uncovered for 40-50 minutes, or until topping is golden and apple mixture is bubbly.
Serve warm with a scoop (or two) of ice cream.
Apple Crisp | The Merrythought

Happy Monday! Manda

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