Apple Crisp

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I combined elements from two recipes to get an apple crisp that blends the crunchy sweetness of the oat topping with the cinnamon-y deliciousness of the apple filling.  You can add a little extra subtlety to the flavors with pecans and maple syrup.

Original Betty Crocker recipe

Original Food Network recipe

 

Apple Crisp
Adapted from Betty Crocker and Food Network

Yield: 9″ x 9″ pan

For the filling:

  • 4-5 medium tart cooking apples, sliced
  • 2 tablespoons maple syrup (optional)
  • 1/4 cup pecans, finely chopped (optional)

For the topping:

  • 1/2 cup packed brown sugar OR 1/2 cup white sugar + dollop of molasses
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking OR old-fashioned oats
  • 1/3 cup butter, softened
  • 2 teaspoons ground cinnamon

 

  1. Preheat oven to 375ºF. Grease bottom and sides of 9″ square pan with butter, or line with aluminum foil.
  2. If using pecans and maple syrup, toss with apples in a mixing bowl to combine.
  3. Spread filling in pan.
  4. In a medium bowl, stir together sugar, flour, oats, butter, and cinnamon until well mixed.  The mixture will resemble damp sand.
  5. Sprinkle topping evenly over apples.
  6. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

 

 

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