Remember I told you I went to the apple orchard? Well the apple orchards have closed down for the season and the first snow has already fallen in Minnesota. The winter weather is slowly creeping in and that is what makes this recipe so timely. What’s better than warm cinnamon and nutmeg aromas in your kitchen on a cold, windy evening? Nothing, that’s what!
Plus, there’s always a dish with apple in it on the Thanksgiving table, which by the way is coming up way sooner than I expected! Usually it’s something more traditional like apple pie, and I’m all about tradition on Thanksgiving (yes, last year I made cornish hens instead of turkey, but please refer to my comment after this for an explanation of why). When you’re a single girl spending the holidays with just a handful of people rather than a million relatives, you have to improvise. Apple crisp still has the Thanksgiving-ish theme but is much easier to portion out and share with neighbors and friends than a whole pie. Plus it takes wayyy less time than making pie crust 100% from scratch. Pie crust, I haven’t forgotten about you, but we’ll catch up when I have more time on my hands and more hungry mouths to feed. 😉
As I’m writing this, I can’t decide what was more enjoyable: walking out of the bedroom into the kitchen and getting a gust of the cozy smell of apple crisp in my face or taking the first bite of the perfect balance of sweet and tart with the best streusel topping in the world. Thankfully, I don’t have to make such hard decisions because I get to have both of those experiences when I bake this. 🙂
- 2.5 pounds apples (I used Haralsons)
- Zest of 1/2 orange
- Zest of 1/2 lemon
- 1 tablespoon freshly squeezed orange juice
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup all purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, packed
- ¼ teaspoon coarse salt
- ½ cup old fashioned oatmeal
- ¼ pound cold unsalted butter, diced
- Preheat oven to 350 degrees.
- Peel, core, and cut the apples into large wedges.
- Combine all ingredients for the filling in a large bowl and toss until well combined with the apples.
- Combine all ingredients except for butter in a separate bowl.
- Add the butter and crumble with your hands until little beads form.
- Add filling to a large casserole dish. Top it off evenly with the topping.
- Bake for up to an hour, until the top is golden brown.
- Let cool slightly before serving!
- I used Haralson apples for this recipe. They are slightly tart and worked perfect for me. I think Haralsons are pretty common in Minnesota - I found them at the apple orchard I went to, and I knew they would be just perfect for this dessert. But experiment with whatever kind of apples you want!