I know I say all the time that pumpkin is my quintessential fall food, but man apples also hold a special place on my table in the fall too.
The second the heaviness of summer starts to dissipate, I have an urge to make apple crisp. Not just any apple crisp, THIS apple crisp.
It does not have oats in the recipe. I don’t have anything against oats. I will eat an oatmeal cookie, but given other options it isn’t my first choice. I will not eat oatmeal for breakfast, unless they are steal cut.
I came across this recipe years ago when I collected cookbooks. My favorite at the time was Beat This! by Ann Hodgman. I did not use the apple crisp recipe from that book since I don’t care for oats in my apple crisp. But if I did, I would have used hers.
It was when Beat That! also by Ann Hodgman came out I found an apple crisp recipe that didn’t have oats.
Now we’re talking!
Once I found this recipe, it has been the only one I use. Of course, I can never leave well enough alone and have added a little more sugar and cinnamon, but the whole idea of an apple crisp recipe without oats started here.
Preheat oven to 375°F.
Spray a loaf pan with baking spray.
Fill a medium sized bowl with cold water and add lemon juice or vinegar.
Core, peel, and slice apples.
Place apple slices into the water and set aside.
In a separate bowl, add dark brown sugar, flour, and butter.
Mix and mash with a fork until everything is well combined. You can also use a mixer to do this part.
Hand mixing may be required to get it all to come together.
Drain apples and discard liquid.
Cover apples with white sugar and cinnamon, toss to coat apples.
Place apples in loaf pan.
Sprinkle the sugar, flour, and butter mixture over the apples.
Press down firmly onto to apples.
Place in preheated oven.
Bake for 60 minutes or until the top is beginning to turn darker. You may even see some liquid from the apple layer bubbling through.
Remove from oven and allow to cool slightly before serving.
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