3 1/2 – 4 lbs. sweet tart apples, Granny Smiths, Pippin, Braeburn, Gala, firm Golden
Delicious, or a variety of apples. Firm sweet or tart apples make the best pies and crisps
1 to 2 tablespoons fresh lemon juice
1/2 cup sugar
1/4 cup firmly packed brown sugar
3 tablespoons unbleached all purpose flour
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups unbleached all purpose flour for a crisp topping or 1 cup flour plus 1/4 cup quick – cooking rolled oats for a denser crunchier topping
1 teaspoon baking powder
1 tablespoon Molly McButter or other butter flavored seasoning – optional
1 cup firmly packed brown sugar
1/4 cup light stick butter, Land O’Lakes or other brand
1. Peel, core, and cut apples into 1/4 slices. Place apples in a large bowl and sprinkle with lemon juice. Mix flour, cinnamon and salt into sugars to blend. Add vanilla and sugar mixture to apples, tossing apples gently to blend all ingredients together well.
2. Preheat oven to 350 F. In a medium bowl, sift flour with baking powder and butter flavoring if using. Blend in brown sugar. Cut butter in with a pastry blender, fork or fingers until mixture resembles fine crumbs.
3. Place apples in a shallow 2-quart oven proof dish. Sprinkle crisp topping over apples covering completely. Bake until crumbs are golden and apples are tender, about 30 to 45 minutes.
4. Serve hot with non-fat vanilla yogurt or ice cream if desired. Apple Crisp is best served warm out of the oven.