My DB and I decided to make a surprise visit back home this past weekend because I didn’t know when I’d be able to come home next with my busy schedule coming up. It was a wonderful weekend filled with family, eating (LOTS of it), and getting my fix of the cutest nieces and nephew in the world. It was my DB’s nephew’s first birthday party and I just couldn’t miss it. I’m so glad that we didn’t because kids grow up so darn fast! The next time we come home, they’ll be taller than me!
It may officially be fall, but it sure doesn’t feel like it yet– up north or back home. I made an apple crisp to kick off the season and I ate it while watching my favorite shows start back up: Dexter, The Walking Dead, and Fringe.
I may or may not have been a little lazy and left the peel on, but I would never ever do that again. DEFINITELY PEEL YOUR APPLES BEFORE BAKING! I cannot stress that enough in an apple crisp. This recipe is your standard apple crisp, but it always hits the spot. I love the topping to apple ratio in this…. plenty of topping and just enough apples! From Betty Crocker.
Betty Crocker’s Apple Crisp
Click here for a printable recipe
- 4 medium tart cooking apples, sliced (4 cups)
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking or old-fashioned oats
- 1/3 cup butter, softened
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- Ice cream, if desired
- Heat oven to 375ºF.
- Spread apples in an 8×8 pan. In medium bowl, stir remaining ingredients except for the ice cream until well mixed; sprinkle over apples.
- Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.