By Shannon Deady
With brisk weather creeping in quickly this season, there are only a few weeks left to take advantage of prime apple picking season. Terhune Orchards of Princeton is a popular place for anything and everything fall themed, from apple and pumpkin picking to enjoying some apple cider or a hayride. It is completely normal to go a little overboard and leave with more fruit than you would buy on an average trip to the grocery store.
Making an apple crisp is the perfect way to avoid letting those extra apples spoil after your trip. This simple recipe requires ingredients that you probably already have in your kitchen, and is a great way to use five to six apples for a tasty, warm treat. Another thing that I love about this recipe is its versatility; once you become a professional at making the crumble, virtually any fruit can be substituted in place of an apple, making it perfect for peach or berry season as well.
Makes: 6 servings
2/3 cup rolled oats
½ cup all purpose flour
½ cup brown sugar
½ cup melted butter
1 teaspoon baking powder
6 granny smith apples peeled and cored (these apples work best but others can be substituted)
½ cup white sugar
2 tablespoons melted butter
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
Optional: vanilla ice cream
- Preheat oven to 350 degrees and grease a baking pan with butter.
- Peel and thinly slice six granny smith apples. Combine apples with white sugar, melted butter, flour and ground cinnamon.
- Mix thoroughly until all apples are evenly coated and pour into greased pan.
- In a separate bowl, mix crumble ingredients until it is still dry, but forming clumps, and spread evenly on top of apple mixture.
- Bake at 350 degrees for 40 minutes, let cool. Top vanilla ice cream, if desired. Enjoy!