I posted recently about the flop Apple Crisp my husband and I had when we used Gala Apples in our Apple Crisp. The apples were tough and dry and overall it was just very disappointing. We happen to like Apple Crisp enough that we were not about to give up (after all, we’ve made yummy ones in the past), but we decided we’d better try with some different apples.
Macintosh apples, now those are good baking apples! I have heard many times that they are good for baking and not so much for eating. So, when my sons and I went to the orchard last week we went directly for the Macintosh apples. I like to go to Shaw Orchards which is only a few minutes from our house. There is another orchard a bit closer, however, I am not nearly as fond of them with all their fruit flys flying around my face.
At the orchard my sons and I went ahead and bought the “seconds” apples. I figured that would be okay considering we were cutting them up anyway and the price was good. I had no problem with these apples and when I go again I will most likely buy seconds again for baking purposes.
Anyway, I thought I would share the recipe I used for the apple crisp. I picked up this recipe at one of the orchards. It is on a little pamphlet put out by the Pennsylvania Apple Marketing Board.
Classic Apple Crisp
5 medium apples, peeled and sliced
2 teaspoons freshly-squeezed lemon juice
1 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Vanilla ice cream, Optional
Toss apple slices with lemon juice. Arrange in lightly greased 9-inch square baking pan or medium casserole dish. In medium bowl use pastry blender or fork to combine brown sugar, flour, butter, cinnamon, nutmeg and salt until crumbly. Sprinkle over apples. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with vanilla ice cream, if desired.
This time the apples turned out just right. They were soft and juicy to perfection! The crisp topping was pretty good but my husband and I did find this recipe to be overpoweringly sweet. I think I would cut the sugar in half (and I’m not usually one to skimp on sugar!!) and perhaps add some nuts and oatmeal to it. We have more of those good Macintosh apples left so we will be giving it a try again and I’ll let you know how I modify the recipe and if it turns out well.
Update: Check out our latest apple crisp recipe, this time with Honey Crisp apples.