Candice’s Apple Crisp
Oh so many apples! It’s apple picking time again! That means bushels of crisp apples, tart or sweet, just begging to be chomped into. Now, what to do with them all? It doesn’t take long to have three or four baskets sitting there after harvesting from just a couple of family trees. I have one suggestion that is always first on my list this time of year. APPLE CRISP!
This apple crisp is a delight hot out of the oven and served with a big scoop of vanilla ice cream. The smell of apples and cinnamon draws everyone out of their rooms and down the stairs in search of that intoxicating aroma.
A Few Tips
I tell you to use butter or margarine in the recipe, but in all honesty, I have used real butter the last couple of times I have made this and the texture is like night and day! There is a bit more crunch in the topping and you can’t beat the buttery flavor.
Use fresh apples. This time of year it is easier to do than others but softer apples are best left to the apple butters and apple sauces. The firmness of the apple slices from fresh apples hold their shape and texture better. Tastes amazing, too.
Don’t use Macintosh apples. They soften way too much for this recipe.
Use rolled oats instead of those instant quick oats. You don’t want it getting cake-y.
Remember if you cut your apples ahead of time to make the apple crisp for later that you need to toss them in lemon juice. This keeps the exposed slices from browning. You can seal them up in a baggy and store in the fridge.
To make crisps/crumbles at a moment’s notice, you could make up the topping mixture and store in a quart Mason jar. When you get that yen, you can put a few apple slices in a coffee cup, top with a bit of the topping and pop in the microwave.
A Bit of Background
When you come from a small town, everyone knows everyone. Now, I’m not talking about the kind of small town where there’s 200 in the graduating class, only 2 Wal-Mart’s and 3 car dealerships. I’m talking maybe 50 in the graduating class, everyone knows everyone’s name and family, and 9 chances out of 10, you are related. That is the case of the small town I grew up in.
Rogers, Texas is known for very few things: it is where Alvin Ailey was born, it’s the speed-trap capital of Texas, aaaaand, yeah, that’s about it. My grandmother and her siblings grew up here, as did my step-dad. I grew up (and sometimes feel as if I am still growing up) here, along with my children and my grandchildren. And we know all of the local families.
When my oldest daughter was in the spring semester of 5th grade, there was a tragic car accident that affected the entire school. 3 students, a brother and two sisters, were killed when their car flipped over into a culvert on their way to school. Sarah was in high school, Landon was in junior high, and Candice was in elementary. But more than that, these were our cousins. It hurt everyone on all three campuses. (You have to remember, all three campuses are on the same piece of property.)
The Story Behind This Apple Crisp
Our small school used to have a fundraiser each year for the PTO, a cookbook. The students from all three campuses would submit recipes. They would turn their recipes into a cookbook and sell them to the community. It was a wonderful fundraiser (one I personally think they should bring back). We managed to get one when my second oldest daughter, Terri, submitted her recipe for the cookbook.
I found the old cookbook, cover missing, in a box of memorabilia when we moved into our new home. I had to try out some of the recipes the kids submitted so long ago.
That’s when I saw it and my heart swelled.
So here it is: Candace’s Apple Crisp! (Thank you, Candice)
Candice’s Apple Crisp
- 6 cups medium apples chopped or sliced
- 1 cup sugar
- 1 tsp cinnamon
- ¾ cup brown sugar
- ¾ cup flour
- ¾ cup rolled oats
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 stick butter or margarine
- ½ cup pecans or other nut, chopped
- ½ cup raisins
- ½ cup currents
- ½ cup cherries to mix with the apples
- 1 handful red cinnamon candies to toss on top
- Preheat oven to 350°F.
- Mix cinnamon and sugar together and toss into the sliced apples.
- Pour apples in the bottom of a greased 9X13 baking pan or Pyrex dish.
- Mix together the brown sugar, flour, oats, baking powder, an baking soda.
- * If you prefer, you can melt the butter at this point and blend into the rolled oats mixture before spreading onto the apples instead of pouring the butter over the top. *
- Spread the mixture over the apples. Don't worry too much about clumps. Spread it well, but a few clumps gives it a buttery texture full of flavor.
- Melt the butter and pour over the top.
- Bake for 1 hour.