Door County Apple Crisp
Yield: 8 servings
Cook time: 30 MinTotal time: 30 Min
- 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
- 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.
- 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.
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