What would a slew of Harvest recipes be worth without the quintessential apple crisp? This weekend bf and I drove out to Wilkens Farm to pick pumpkins (yes, because it was on the "Today" show last week) and came home with a 1/4 peck of Baldwin apples and lips crusted with apple cider doughnut sugar. What can I say, it's just that time of year.
After a couple long runs this morning (and a Steeler win!) bf and I had a lazy afternoon - sometimes you just need to relax on a Sunday (read: take a 2 hour nap). But it was a lovely evening for a stroll and after a crisp hour in Riverside Park we came home craving a Harvest sweet.
I perused the internet and found some great crisp recipes but they were all so... involved... for a Sunday night. In the end opted for an easy one from the Queen of homemade baking herself, Betty Crocker.
This was just as I remember Mom making when I was a kid. Turns out Betty knows what she's doing :)
4 medium tart cooking apples, sliced
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup butter, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
vanilla ice cream, obviously
Heat oven to 375 F. Grease bottom and sides of 8-inch square pan.
Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.