Stephanie’s Apple Crisp
Stephanie makes this from a recipe she picked up online in 2004. I can’t find the original online anymore, so I guess this one now officially belongs to Stephanie.
- 4 cups sliced, peeled cooking apples (about 1 1/3rd pounds or 3 to 4 medium)
- 3 tablespoons apple juice
- 2/3 cup firmly packed brown sugar
- 1/2 cup flour
- 1/2 cup quick oats (not instant or old fashioned)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup butter
- 1 tablespoon milk
- 1 teaspoon vanilla
For fruit, toss apples with apple juice. Spoon into 8-inch square glass baking dish. Pre-heat oven to 375 degrees.
For crumb mixture, combine brown sugar, flour, oats, cinnamon and salt in a large bowl. Cut in butter until coarse crumbs form. Combine milk and vanilla. Drizzle over crumbs while tossing with a fork. Sprinkle over apples.
Bake at 375 degrees for 35 to 40 minutes or until fruit is tender, center is bubbly and crumbs are browned. Serve warm with cream, whipped cream or ice cream if desired.
Peach or Pear Crisp: Follow above recipe using peaches or pears and substituting 1 tablespoon of lemon juice for the apple juice.
Blueberry Crisp: Follow above recipe using 3 cups blueberries and substituting 1 tablespoon lemon juice for the apple juice.