We go to my Mother-In-Law’s every Thanksgiving and every year we tell her it is time to replace her oven she got in the 1980’s. “But it still works”, she says. Fair enough. The oven is the centerpiece of Thanksgiving and Christmas since she makes Turkey, Cornbread Stuffing, Cranberry-Apple Crisp…you get the picture. This year as she was cleaning the oven, it caught fire and the fire department had to come and put it out. Mostly smoke damage and she is all right. With no oven a week from Thanksgiving, she had to dole out the food responsibilities. I had seen this recipe by Ina Garten before and looked it back up. It is a perfect apple crisp and it was enjoyed by all. It wasn’t that hard and had a big payoff. Peeling and cutting the apples was the hardest part and that was kind of fun. This is a real crowd-pleaser.
What You Will Need:
For the Apples
5 lbs. McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 TB Freshly squeezed orange juice
2 TB Freshly squeezed lemon juice
½ c. Sugar
2 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg (optional)
For the topping:
1 ½ c. Flour
¾ c. Sugar
¾ c. Brown Sugar (packed)
½ tsp. Salt
1 c. Oatmeal
½ lb. Butter (2 sticks) (diced)
What You Do:
Ahead of Time
1. Preheat the oven to 350 degrees F.
2. Butter a 9 by 14 by 2-inch oval baking dish.
For the Apples
1. Peel, core, and cut the apples into large wedges.
2. Combine the apples with the zests, juices, sugar, and spices.
3. Pour into the dish.
For the Topping
1. Combine the flour, sugars, salt, oatmeal, and cold butter in the
bowl of an electric mixer fitted with the paddle attachment.
2. Mix on low speed until the mixture is crumbly and the butter is the size of peas.
3. Scatter evenly over the apples.
For the Rest
1. Place the crisp on a sheet pan and bake for 1 hour until the top is
brown and the apples are bubbly.
2. Serve warm. (It’s good room temperature also)