Cinnamon Apple Crisp
Welcome back to the All Things Southern kitchen folks. It’s fall, y’all and I am digging these cool temps! It makes me think of piles of leaves, big orange pumpkins and apples, apples, apples! My Cinnamon Apple Crisp will have you peeling and slicing more than a few of ’em, but it’s worth it!
Ingredients:
8 cups apples, peeled and sliced (I like to use a variety but it translates to about 15 medium size apples)
3/4 cup white sugar
1 cup all-purpose flour
3 teaspoons ground cinnamon
1/2 cup water
1 cup quick oats
1 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon of apple pie spice
1 stick melted butter
I’ve preheated our oven to 350 degrees. We’re going to layer our apple slices in the bottom of a casserole dish. I like to use a variety of apples, but this works with whatever you have on hand. Now, we’ll combine white sugar, half a cup of flour and two tablespoons of the cinnamon, sprinkle it over apple slices and pour a half cup of water over it.
Next, we’ll combine quick cooking oats with remainder of flour, brown sugar, another teaspoon of cinnamon, baking soda, and baking powder. (I like cinnamon. Can you tell?) We’ll stir in a stick of melted butter and crumble this over the apples. Then we’ll sprinkle our dish with apple pie spice for good measure and bake at 350 degrees for about 45 minutes. Now, it seems almost sinful to eat this without ice cream, so let me share a secret with you. The other evening I made that No Churn Ice Cream that’s been floating around the Internet. It is good– slap your mama, good, (if you dared.) I’ll include it below for y’all. Whatever ice cream you choose to top it with, do whip up my Cinnamon Apple Crisp — it’s good eating from the All Things Southern kitchen to yours!
*Simply chill your blender bowl in the freezer along with the paddle until it’s super cold. Add 2 cups of whipped cream. Blend until it begins to get fluffy. Fold in one can sweetened condensed milk and a teaspoon of vanilla extract and slide the whole thing in the freezer until it sets. It won’t take long at all, a couple hours tops and you’ll have some of the best homemade vanilla ice cream you’ve ever tasted! Tomboy honor!
Hugs,
Shellie