Easy Apple Crisp

In the spirit of Fall, I wanted to share a yummy apple crisp recipe.  During this time of year, there are lots of pumpkin recipes going around, but I am not a huge pumpkin fan.  (Except for pumpkin rolls - yum!)  To me, Fall desserts are all about apple crisp, apple cobbler, and apple pie.  Since I am too lazy to make apple pie, apple crisp is usually what I stick to.  This is my favorite so far because it's so easy and so delicious!  Here's the recipe:

INGREDIENTS

• 2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
• 2 to 3 tablespoons granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup packed light brown sugar
• 1/2 cup uncooked rolled oats
• 1/3 cup all-purpose flour
• 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
2. Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
3. Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
4. Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.

I made two small changes.  The first was using room temperature butter because it is easier to work with when it's a little softer.  (DON'T melt it though!)  The second change was using Gala apples.  I just used the kind that were on sale.  ;-)  And it was super delicious!!!  I ate so much right away that I gave myself a stomachache.  Oops.  Lesson learned.  I'll be making it again soon though.  ;-)

Serve with vanilla ice cream.