Yummy, warm and crunchy Door County Apple Crisp right out of the oven is the go-to breakfast or dessert treat on a cold winter day. When the blustery winds of Lake Michagan whip up in frenzy and the ice shards start hugging the shore, there’s no doubt about it, it’s time to bake Door County Apple Crisp! Pour yourself a cup of steaming hot coffee or tea while enjoying your Apple Crisp and the world will start looking warmer with each sip and bite! This is comfort food!
The top of the Apple Crisp is crunchy in part due to the added sliced almonds in the crumble. I used brown sugar instead of white sugar for a deeper flavor. Door County Apple Crisp is so good for breakfast AND late in the afternoon when you get a chance to sit down to watch t.v. or read a book. Go ahead and slather whipped cream and a sprinkle of cinnamon on top of your dish of Apple Crisp for a special be-good-to-yourself treat.
A great Apple Crisp starts with great apples. For this recipe, I used Honeycrisp apples, grown right here in Door County. I also like Granny Smith apples because they aren’t too sweet as the crumble (and whipped cream) adds plenty of sweetness by itself. You’ll want to cut the apples in small chunks then dust them with a mixture of cinnamon, sugar and flour to hold the juices together. A spritz of lemon will keep the apples from getting brown while you’re making the crumble.
There are so many ways to make a crumble topping! I chose to add quick oats here for that extra crunch. However, I think my Mother used to make it without any nuts, just sugar, butter , flour and flavoring. Either way, when you mix it all together it will be a crumbly texture that can be spread over the apples. Watch the baking time so the top doesn’t burn ( I just discovered that my oven needs repair so you can see my crumble is a little dark). Put a sheet of aluminum foil over the top if the crumble starts to get too dark.
When the Door County Apple Crisp comes out of the ovem, let the Apple Crisp cool a bit before serving. Then put a couple of heaping spoonfuls into a bowl, top it with whipped cream and enjoy! You deserve it and your family will love it!
DOOR COUNTY APPLE CRISP
Preheat the oven to 400 degrees. Butter an ,oven proof baking dish. Set aside.
- Peel and core six good size apples. Cut into quarters, then into small chunks.
- Place the cut apples in a ,large bowl. ( I can’t live without this set of glass bowls in my kitchen.)
- Mix 2 Tablespoons flour with 2 Tablespoon cinnamon and 2 Tablespoon sugar. Sprinkle over the apples and toss to coat the apples well. Scoop apples into the buttered baking dish. Set aside.
- For the crumble:
Melt: 6 Tablespoons unsalted butter in a small pan. Remove from heat.
Add: 1/3 cup brown sugar
1/2 cup quick oats
1 Tablespoon cinnamon
1/2 teaspoon salt
2 Tablespoons sliced almonds (optional)
Stir and mix this well. Then add:
3/4 cup flour and mix until crumbly.
5. Scatter the crumble over the apples in the baking dish. Pat it with your hands and push to the edge
of the dish so all the apples are covered with the crumble.
6. Bake for 30 minutes, watching that the crumble doesn’t get burned. Cover with foil if necessary.
Let the Apple Crisp cool on a wire rack or eat it about 8 minutes after baking for a warm winter treat.
“Happiness is warm Apple Crisp on a cold winter day.”
Door County Apple Crisp
Ingredients
- Preheat the oven to 400 degrees. Butter an oven proof baking dish. Set aside.
- 6 large apples
- 2 T. flour
- 2 T. cinnamon
- 2 T. sugar.
- 6 T. unsalted butter
- 1/3 cup brown sugar
- 1/2 cup quick oats
- 1 T. cinnamon
- 1/2 tsp. salt
- 2 T sliced almonds
- 3/4 cup flour
Instructions
- Peel and core the apples. Cut into quarters, then into small chunks.Place the cut apples in alarge bowl. Whisk together the flour, cinnamon and sugar. Sprinkle over the apples and toss until apples are well coated. Scoop the apples into the baking dish. Set aside.
- For the crumble, melt the butter in a small sauce pan. Remove from heat. Add the brown sugar, oats, cinnamon, salt and almonds. Stir and mix well. Then add the flour and mix until crumbly. You can use your fingers to do this. Scatter the crumble over the apples pushing the crumble to the edges of the dish so all the apples are covered. Bake for 30 minutes. If the top gets too brown, cover with a tin foil and bake until apples are tender. Let the Apple Crisp cool slightly on a wire rack before serving.
Notes:
- Don't over bake or the apples will get mushy. Test with a cake tester inserted into an apple. It should be tender but firm.
- Serve the Door County Apple Crisp warm or cold. It's delicious for breakfast or as a dessert with a dollop of cinnamon ice cream or whipped cream flavored with a touch of vanilla extract.
