So, one of the branches on our Honeycrisp Apple tree fell off and I find myself with about 100 apples. Time to make a favorite: old-fashioned Apple Crisp!
We have an ancient orchard of Italian plums (prunes). The Santa Clara Valley where we are was and is a major fruit growing area since shortly after the gold rush. The region was dubbed the Valley of Heart’s Delight before it became known as Silicon Valley. While pears and apricots were also grown, prune plums were the area’s specialty and the biggest crop.
Our property is on one of these ancient prune orchards. The trees here are at least 100 years old. When we first moved in, there were a couple of trees missing, which had likely succumbed to a wind storm or perhaps old age. We filled those holes in the tidy orchard with a little diversity – apples, peaches, a nectarine and pears.
Our honeycrisp apple is one of those trees; about 9 years old now. While we’ve gotten fruit for several years, this year has been the first it has produced so prolifically. So, we were taken a bit by surprise to see one of the main branches had broken under the weight of its own fruit.
No time for tears – we brought in easily 100+ ripe apples. Over the last few days I have been very busy making all things apple – in between batches of my tomato sauce!
This apple crisp is easily one of the favorites around here. But the best part for me is that it is so easy to whip up. And, you can make the topping in advance, or double it to use two nights in a row. Just put it in the fridge until you are ready to use the rest.
Notes for the Apple Crisp Recipe
You can use pretty much any type of apple for this recipe. I like sweeter apples for baked dishes like this and apple pie, but tart apples will also work, if that’s your thing.
This recipe is the very best when you peel your apples.
To prevent browning while I’m working, I like to put the peeled apples in an ice water bath with a teaspoon of lemon juice until I’m ready to use the apples. I use this method for jam, apple pie and apple butter, too! The lemon just keeps the apples from oxidizing in the air, and the ice keeps them crisp.
I make my Old-fashioned Apple Crisp in individual oven-safe ramekins. It seems more special that way. These are the same ramekins I use for making chicken parmesan.
Ok, here’s the recipe.
Ingredients
For the Filling:
- Apples – about 4-6 medium sized apples, peeled and cored
- 2T granulated sugar
- 1t cinnamon
- 2t lemon juice
For the Topping:
- 1 cup brown sugar
- 3/4 cup oatmeal
- 3/4 cup flour
- 1/3 cup cold, diced butter
- 1t cinnamon
Instructions
Preheat the oven to 350 degrees. Spray the ramekins with a nonstick spray.
Peel and core the apples, using the cold water bath method above. Once all of the apples are ready, drain the water from the apples. Add the granulated sugar, cinnamon and lemon juice to the apples. Mix until the apples are completely covered. Transfer the apple mixture evenly to each oven-safe ramekin.
Mix the dry topping ingredients together, saving the butter for last. Cut the cold butter into the dry ingredients little by little as you stir it in. A pastry cutter helps if you have one. Continue to mix until the topping is a bit crumbly, with pea-sized lumps.
Spoon the topping generously over the apples in each ramekin. Spread it evenly and cover all of the apples. Pat down lightly.
Bake for about 45 minutes. Serve hot with vanilla ice cream.
More Recipes from the Orchard…
