- 10 cups all-purpose apples, peeled, cored and sliced
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degree C).
Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
Bake at 350 degrees F (175 degrees C) for about 45 minutes.
- Although I used mainly Pristine apples, I was a bit short of 10 cups so I threw in two Gala apples even though they usually wouldn’t be used as baking apples. My crisp ended up a bit soupy, probably because of the Galas, but it didn’t stop us from enjoying it one bit.
- Many of the comments by people on Allrecipes who had made the recipe said that they doubled the topping ingredients because they like a thick topping to apple ratio. I thought the amount of topping was plenty, but apparently if you like extra topping, it doubles well.
- Some people also said they added cranberries or craisins to the apples.
Next week, I’m going to start a month of soup seasonal recipes. If you have a fabulous soup recipe that uses what’s in season right now, let me know.
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