4 Organic Apple Crisp

I love fall. Maybe it is the ability to finally wear sweaters and tall boots again or maybe it is the small break between OMG WHY ARE MY EYEBALLS SWEATING and OMG WHY ARE MY EYEBALLS FROZEN that make me appreciate normal temperatures. In reality it is probably the food. Turkey, pumpkin, apple...I'd eat that.  We found a local organic apple orchard a few weeks ago and ventured out to pick our own. I didn't really plan it out knowing I would get a certain amount of apples. I kind of just went into it thinking... Apples! Fuck yah! The result was 15 pounds of apples. I tried to pawn some off on my 6 year old niece by telling her they were magical but that still left me with 13 pounds. I put one in B's lunch every day, and by one I mean the same one because it keeps coming back uneaten. When life gives you 12.99 pounds of apples there is only one thing to do with them. Apple frickin crisp.

Apple crisp can be made in a variety of ways. That is probably why it is also called apple crumble. Don't ask me the difference because they are both just apples topped with delicious stuff.  My lord, Google is telling me that apple cobbler is also different. (Oh look, I'm not the only person who thinks about this kind of stuff). 

Apple Crisp
For this recipe I use organic ingredients wherever possible (for everything but spices)

Ingredients - Filling
5-6 apples (the amount you will need will depend on the size of your baking dish)
1 tbsp cinnamon
1 tsp nutmeg
1/4 cup raisins (optional - but come one now you are crazy if you don't include them)

Ingredients - Topping
6 tbsp room temperature butter (note - for a lighter topping use half butter half coconut oil)
1/2 cup brown sugar
3/4 cup whole wheat flour (note - for a lighter topping use 1/2 cup flour, 1/4 flax seed powder)
1 tbsp cinnamon

Directions

1. Preheat the oven to 375 degrees.
2. Peel apples and cut into large chunks.
3. Put apples into an oven safe dish (I like a cast iron pan). Add the remaining filling ingredients. Stir to combine.
4. Cut butter into small cubes and add to a medium sized bowl. 
5. Add remaining topping ingredients and use either a pastry blender or your hands to combine.  You want the butter to full combine and pull together similar to cookie dough. 
6. Add more butter or flour as required to reach the desired texture.
7. Add topping on top of the apples.
8. Bake for 20-30 minutes, until apples are tender and topping is crisp. Use the broiler for a few minutes if apples are done but topping is not. 

Additional Topping Ideas

If you want to have oats in your topping just remove some of the flour and adjust the butter accordingly to accommodate the additional dry ingredients.

Now if you are like me and you have 12.99 pounds of apples you are going to have to make a lot of apple crisp/crumble/cobbler to get rid of them all because each recipe only uses 5 or 6 apples. What I do is make apple crisp a few times a week until I can't even look at an apple anymore then I follow this recipe to ensure I have some apple crisp filling on hand throughout the year.

Freezer Apple Crisp

Ingredients
5-6 apples
1 tbsp cinnamon
1 tsp nutmeg
1/4 cup raisins (optional)

Directions

1. Peel apples and cut into large chunks.
2. Add apples and raisins to a cast iron pan and slightly saute on medium heat.
3. Add cinnamon and nutmeg and stir.
4. Allow to cool and then place in containers and put into the freezer.
5. When you are ready to use simply pull it out of the freezer, thaw and then follow the directions above for apple crisp, cutting baking time in half. 

Crisp, Crumble, Cobbler...which is your favourite?

Related Posts - Check them out
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Cast Iron Care for Really Busy People
Campfire Nachos

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