Granny’s No-Oat Apple Crisp
My Granny has the best apple crisp recipe. She was a lunch school lady in a Catholic school and made this apple crisp for all of her students as a treat. Homemade-apple-crisp can you believe that? I usually had to settle for a 30 cent ice cream cone – am I showing my age?!
Anyway, my mom has her hand written recipe which will always be cherished. On my wedding day, I lost my hand-sown handkerchief that she made, so this apple crisp and all of the fond memories of visiting her in her little apartment are all I have left. She loved four things; Snuggles, the Downy softener bear, Jeopardy, hand-sewing while watching said Jeopardy, and all of her great-grand kids (In an Irish-Catholic family, there are so many…I fall in that line somewhere).
Granny has been looking over us from above, for over twenty years now – she was definitely watching that one time I made this recipe and I accidentally used salt instead of sugar, I bet she had a great laugh at that one.
9X5 loaf pan – sprayed with non-stick spray
Preheat the oven to 350 degrees.
- 7 – 8 apples, peeled (I only peeled half of the apple batch) and sliced
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup of water
- 1 TBSP lemon juice
- 1 tsp vanilla
- 3/4 cup all purpose flour
- 1/2 cup packed brown sugar
- 6 TBSP cold butter
In two separate bowls, one for the filling and one for the topping. Mix all of the ingredients together and toss to combine evenly.
Put all of the apples in the pan, it should fill it to the top. Apples have an annoying habit of cooking down as they bake so it may seem like a lot of apples at first but trust me, if you want a piled-high apple crisp this is necessary. If it seems like too many apples it’s just the right amount.
Carefully add on the topping. Because the apples fill the pan to the tippy-top this will seem difficult but like I said above, necessary. You want to use all of the topping so that your apple-topping ratio is on point. Use a little patience to carefully pile on all of the topping as evenly as possible.
Now carefully carry this to the preheated oven.
Bake for 40-50 minutes, until the apples are done (fork tender). Instead of putting an actual fork through the apple crisp I suggest a tooth pick. If the apple seems soft enough (the tooth pick easily goes through) then it’s done!
Take it out and let it cool down.
Yay! Apple crisp! You can service this warm with ice cream, caramel sauce, both or none at all.