24 November 2021

The Best Apple Crisp - Just in time for Thanksgiving . . .

Last year during the quarantine we bought a lot of apples and I spent the majority of my time at home perfecting the recipe. This recipe is super easy; it has no oats - just flour, butter and sugar. I think it's the best because one: it tastes SO good and two: my dessert hating husband LOVES it. This apple crisp is the perfect mix of sweet and savory, which lends itself for both dessert and breakfast. Trust me, it's that good.


5-6 peeled and sliced Fuji apples
1 cup flour
3/4 cup sugar
1 tsp baking powder
3/4 tsp salt
1 tsp cinnamon + extra for the apples
1 unbeaten egg
1/3 melted butter

Preheat oven to 350 degrees. Add some olive oil to a 8x8 glass baking dish, spreading around the bottom and edges with a paper towel.

Peel and slice the apples, sprinkle with cinnamon (just eyeball it). You can also add ginger and clove, if you're feeling festive. Mix until evenly coated and add to the baking dish arranging them evenly.

In a bowl, combine flour, sugar, baking powder, salt, cinnamon and egg. Pour the mixture over the apples, making sure that the apples are properly covered.

Melt the butter and pour it all over the flour mixture. Take some olive oil and pour on just the top sides of the apple crisp.

Bake for 40-45 minutes, or until the top is nice a golden. Top with homemade whip cream if you're feeling indulgent.

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