Autumn Apple Crisp by Elise Meyer

Autumn Apple Crisp by Elise Meyer

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Serves 6-8

Fall means Apples, and Apples mean Apple Crisp. This Apple
Crisp is the best I have ever tried; the addition of dried cherries
makes it something a bit different. The variable here is the
sweetness of the apples. If using sweeter apples, you might
want to cut back on the sugar a bit, depending on your taste
preferences. You can easily double the recipe to fill a half sheet
pan, and it can be made a day ahead and reheated.

Topping Mixture
• 1 cup flour
• 1 teaspoon cinnamon
• 1 ½ sticks butter, cut into slices
• 1 cup old-fashioned rolled oats
• ¼ cup brown sugar
• 3 tablespoons white sugar
• pinch of salt
Apple Mixture
• 8 apples, cored, peeled, and sliced
• juice of one lemon
• ¼ cup sugar
• 1 cup dried cherries (can use dried cranberries or cut-up
dried apricots)
• ½ cup orange juice (can use apple juice)
• 4 tablespoons melted butter

1. Preheat oven to 350 F. Grease a 9” x 13” baking pan.
2. Mix flour and cinnamon, rub in the butter with your
fingers or a pastry blender, and add oats, sugar, salt. Set
3. Put the apples in a bowl with lemon juice and stir in
remaining ingredients.
4. Spread apple mixture evenly into pan. Spread topping
mixture evenly over the apples.
5. Bake in top half of preheated oven until topping is brown
and apples are bubbling away below, about 50-60 minutes.
Remove from oven.
6. Serve hot, warm or at room temperature with ice cream
(cinnamon ice cream is amazing) or whipped cream, or
just as is.

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