In the Kitchen – Amish Apple Crisp

This summer, thanks in part to new friends, I was able to freeze several quarts of apples for later use.

One of our favorite apple desserts is an apple crisp found in, “The Amish Baking Cookbook” written by a woman I have known since I was a teenager, Author Georgia Varozza.

Though the recipe calls for fresh apples, I’ve made it numerous times with frozen and home canned apples, as well as other fruits and fruit pairings. It’s the spicy, sweet, crispy “topping” that makes this dessert so delightful.  In fact, I usually make double the amount – it’s that good!

And the smell as it’s baking – oh, my! Nothing, other than the smell of pumpkin pie, reminds me of Autumn more than apple crisp!

Amish Apple Crisp

• Servings: 6-8
• Time: 50mins
• Difficulty: easy
• Print

Credit: Georgia Varozza

Apple Filling

• 1/4 cup sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 6 tart apples, peeled, cored, and sliced
• 2 tsp. lemon juice

Crumb Topping

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 1/2 cup rolled oats
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 6 T. butter
• 1/4 cup chopped nuts (optional)

Directions

Preheat oven to 350°. To make the apple filling, combine sugar, cinnamon, nutmeg, and cloves in a large bowl. Add apples and sprinkle lemon juice over top. Toss gently until apples are coated in sugar mixture. Pour into a greased 9×13-inch baking dish.

To make crumb topping, combine sugar, flour, salt, rolled oats, cinnamon, and nutmeg in a medium bowl. Using a fork or pastry blender, cut in butter until mixture is crumbly. Toss in nuts if desired. Spread crumb topping evenly over apples.

Bake 45 minutes or until crumb topping is golden brown.

Let cool at least 15 minutes before serving.

This recipe perfect with or without ice cream!  And don’t worry about refrigerating leftovers, you won’t have any!

What smells remind you of Autumn?  Leave a comment below.

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