Apple Crisp

This is one of those desserts that honestly,

I remember my mom making when I was a little kid.

I also remember not being especially found of it.

Not for any particular reason.

But fast-forward a few years. . .

ok, a lot . . .

and now I like apple crisps.

This dessert, though, often gets overlooked.

I don't know if it is because it's too "simple."

Too "homey."

Doesn't "present well."

And while all of those might be true,

the truth is, apple crisp is a great option to offer your family and friends!

Most of the time, you have the ingredients to make the dessert.

It's easy enough you can throw it together,

and what's even better . . .it's homemade!

Like -- who doesn't like THAT!

In a time when homemade is a forgotten language,

this dessert is sure to please!

You know me, what I love about this is the flexibility!

Add in some pecans, if you wish.

Or maybe some raisins or cranberries.

Top with some whipped cream,

or better yet, vanilla-cinnamon ice cream.

This crisp makes a lot of syrup-y goodness as it bakes,

so you could top a warm waffle with this little dessert too!

If your kiddos like to help in the kitchen,

this is a great recipe to make together, too!

Apple Crisp

5-6 apples, cleaned, cored, and sliced*
1 cup packed brown sugar, divided
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. lemon juice
1/4 cup water (or apple juice)
3/4 cup flour (I use gluten free flour without any compromise of flavor)
6 TBSP butter, melted

Preheat oven to 350 degrees.

Spray an 8X8 pan or a 2 qt. baking dish with cooking spray.

In a large bowl, add the sliced apples, 1/2 cup brown sugar, salt, cinnamon, lemon juice, and water.  Toss to coat and pour into the prepared baking dish.

In a small bowl, with the melted butter, add the 1/2 cup of brown sugar and flour and mix together until well combined.  This will look like "wet sand."

Drop the crumb mixture on top of the apples to cover.

Bake for 40 minutes.

Remove from oven and allow to cool for 10-15 minutes before serving.  Can be served warm or room temperature.

*Use your favorite apple.  I prefer granny smith but any firm apple will work in this recipe.