One of my favorite fall memories as a child was sitting in our family room while my dad watched the Packers and watching him peel apples. He would make a delicious apple crisp with these perfect apples he spent the afternoon on. This apple crisp recipe is a little different than Dad’s (I just can’t with the raisins and walnuts), but it is still just as delicious. And I think that baking it up in your house will create those same sweet memories.
How to Make Apple Crisp
One of the best parts of this recipe is how simple it is to make. It doesn’t have any complicated steps.
Storing Leftovers
Leftover apple crisp should be stored in the refrigerator for three to four days. It can be enjoyed cold, or warmed up in the microwave. As with all recipes, use your best discretion when it comes to leftovers. The topping is made simply with white and brown sugar, butter, and flour. The combination of all of four make this perfect crisp top, hence the name. I love this apple peeler and this apple corer. They make it go very quickly. You can also try a combination peeler corer, but sometimes that leaves on a few peels. When we make cookies (like these delicious Apple Cookies) we use room temperature butter and cream it with sugar. Here we are cutting the cold butter into flour to make little crumbles. Cutting Butter with flour is easiest with a pastry cutter, but you can also use a fork. Your butter doesn’t need to be ice cold, but fresh out of the refrigerator works well. It also helps to cut it into 1 tablespoon pieces before cutting it into the flour. Work the butter and flour until there are no large clumps left.
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If you make this Apple Crisp or any of my other apple recipes, please leave me a comment and let me know!
