A friend called me recently and told me that I could have some Lodi apples from their tree – what a treat! When I was growing up we had several Lodi (or they might have been Yellow Transparent) trees. These apples get ripe early in the season apple and they have a wonderful sweet-tart taste. They are perfect for applesauce, apple pies and….apple crisp!
The recipe card peeking is one from my first recipe box. Some desserts stay on your favorites list forever – and this is one of mine!
Applesauce, pies and crisp also freeze nicely when made of these apples. They do bruise easily and do not keep very well in the refrigerator, so once they are ripe, you should use them right away.
I really like apple crisp made with these apples. Wash the apples, then peel, core and slice them. I think it is easier to use an apple peeling and slicing machine, but you can also just use a paring knife. After I use the machine, I cut off any imperfections and leftover peel.
Fill you baking dish with the sliced apples. If desired, top with cinnamon or cinnamon and sugar mixture. A little nutmeg is also yummy!
Mix together the crumb topping and sprinkle on top of the apples. You can also add a bit of decorating sugar, if you like.
Bake until the apples are fork tender, if you want your crisp to be more “crisp” place it under the broiler for just a few minutes, watching carefully.
Another one of those desserts that is best right out of the oven! To make the apple crisp even better, top it with a bit of vanilla ice cream, and maybe even a drizzle of caramel sauce. So good! Enjoy!
Apple Crisp
Ingredients
Apples
- 12-15 apples, Lodi variety recommended
- 2 teaspoons cinnamon or cinnamon and sugar mixture, optional
Crumb Topping
- 1/2 cup sugar
- 3/4 cup flour
- 1/3 cup cold butter, cut into 1/4-inch squares
- sparkling or turbinado sugar, optional
Instructions
- Preheat oven to 375 degrees.
- Apples
- Clean, core, peel and thinly slice the apples. Place in 8-inch pie plate or 8-9 inch square pan.
- Sprinkle with cinnamon, if desired.
- Crumb Topping
- In a small bowl, mix the sugar and flour,
- Add the butter, and using a pastry blender (or your fingers), cut in the butter until butter is the size of small peas.
- Sprinkle the crumb topping over the apples and cinnamon, adding as much as you like. The Crumb Topping recipe is enough for crisps made in 2 pie plates or a 9 x 13 pan.
- Sprinkle with decorating or turbinado sugar, if desired.
- Bake at 375 degrees for 35 minutes, or until the apples are tender. You can check tenderness by sticking a fork into the apples. If you want the crisp to be more brown on top, broil it for a few minutes, watching it carefully.
- Serve warm – extra delicious with scoop of ice cream on top! May want to add a drizzle of caramel syrup too! Enjoy!
