Apple Crisp

I usually read, and reread, and reread recipes before I start them. After I check, and recheck, that the flour is measured, the correct amount of butter is softened, and everything is ready to begin, I start baking.



But with this recipe, yet again, I just skimmed over word and it just did not register in my brain to do it on my own: peel. Peel! Peel the apples!



While not peeling the apples definitely didn't ruin this wonderful dessert, I am always frustrated with myself when I forget to do something so incredibly simple.



So, after you make the simple sugar and cinnamon mixture, you can peel, core and cut the apples. Here, I used five Fuji apples and five Granny Smith apples.



Here are the apples and the cinnamon sugar.



Next up? The crumble topping. Please remember the pecans. They're delicious.



This crumble topping involves working butter into several dry ingredients.



After mixing a little of the crumble into the apples, pile the rest on top.



After it goes in the oven for about an hour, you're all set. The only thing I forgot to do now is get ice cream...



Apple Crisp

from the Joy the Baker Cookbook

makes a 9 x 13-inch pan 

Ingredients:
for the filling:
10-12 medium-sized apples (mix of Fuji and Granny Smith)
6 tablespoons granulated sugar
1 tablespoon ground cinnamon

for the topping:
2 2/3 cups all-purpose flour
2 2/3 cups packed brown sugar
1 teaspoon ground cinnamon
1 1/3 cups chopped pecans
2/3 cup quick-cooking oats
1 cup unsalted butter, softened

Directions:
Preheat oven to 350F. Grease a 9x13-inch pan with nonstick cooking spray or butter.
To make the filling, mix together the granulated sugar and cinnamon in a small bowl. Then, peel and core the apples and cut into 1/4-inch-thick slices and place in the prepared baking pan. Sprinkle with the cinnamon sugar mixture and toss together until evenly combined. Set aside while you make the topping.
In a medium bowl, whisk together the flour, brown sugar, cinnamon, nuts and oats in a medium bowl. Work in the softened butter with your fingers. Remove 1 cup of this topping and sprinkle it over the apple mixture. Toss to incorporate. Then, spread the rest of the topping over the apples.
Bake 55-60 minutes, until topping is toasted and the apples are bubbling. Remove from the oven and allow to cool slightly. Serve with ice cream.