Apple Crisp

Serves 4-6
For the topping:
1 stick very soft butter
1 c flour
1 c light brown sugar
1 t salt
For the base:
7-8 c sliced or chopped apples – recommend 2 types, I like McIntosh and Empire
1/4 c cinnamon
1/4 c sugar
2 T butter
Combine the flour, brown sugar and salt. Using a pastry blender, cut the dry ingredients into the butter for the topping, until well mixed and crumbly. Set aside.
In a small bowl, mix together the cinnamon and sugar. In a deep souffle dish (or casserole) you will be layering the apples – a cup or two of apples, followed by sprinkling a tablespoon of the cinnamon sugar mixture. Repeat – more apples, more cinnamon sugar. Use all the cinnamon sugar. This will seem like a lot of apples but as it cooks down, the volume will drop by half. Put the topping over the apple mixture, covering completely, pressing down if necessary. Take the two tablespoons of butter and cut into several pieces – place on top of the topping.

Before baking (and this is a full size souffle dish even though it looks like an individual crock)
Before baking (and this is a full size souffle dish -even though it looks like an individual crock)

Bake uncovered at 350 degrees for 40-50 minutes, until browned and crisp. Cool for one hour and serve.

After baking
After baking

Note from Chef Laura: I make this all the time from memory. I posted a picture on my blog titled¬†Oh Yum.¬†I was immediately asked for the recipe. So today, I made myself write down what I was doing while doing it and voila! A recipe. That said, use more apples if you wish, I recommend good cooking apples. And if I’m¬†honest, I may have downplayed the cinnamon. I grew up with a mom who doubled the cinnamon in every¬†recipe she ever prepared and you could safely do that here. It’s¬†great alone or served warm with vanilla or butter pecan ice cream.

Oh Yum!

My made-from-scratch Apple Crisp with delicious Empire and McIntosh Michigan Apples. Put the little cup of fresh herbs from my garden in the picture for added interest and then realized “parsley, sage, rosemary and thyme”.

A little nod to Simon and Garfunkel.


If you’d like to try my famous Apple Crisp recipe, click here: ‚Äé

Michigan Apples

Michigan Apples

I’ve lived in Michigan my entire life. ¬†And I LOVE MICHIGAN!! ¬†I love the change in seasons and I find myself falling¬†in¬†love with this autumn of 2014. ¬†The colors have been as stunning as I can remember. ¬†Only in recent days have we begun to see leaves shredding down at an accelerated rate. ¬†I’m just giving a shout out to Michigan Apples as I have just taken my third apple crisp (in a week’s time), out of my oven. ¬†We grow (Michiganders being the “we”) superb apples here! ¬†I’ve been making double the crumble topping and then baking off a fresh crock o’ apple crisp every couple of days. ¬†My mom always said, “pie should be eaten in the first two days”. ¬†Words to live by and the same applies to apple crisp in case this needs to be clarified. ¬†So there’s my ode to Michigan Apples.