If ever there was such a thing, my recipe for Old Fashioned Apple Crisp is it! I've been making this for as long as I've been old enough to peel apples! And finally time that I re-shot the photos and re-posted!
This is always one of the first things I bake in the Fall, and we probably make dozens of this perfect apple crisp each season!
Perfect warm from the oven, perfect with vanilla bean ice cream or cinnamon-spiced sweet whipped cream, perfect drizzled with salted caramel sauce, just plain perfect!
Good baking apples have a balance of intense sweet-tart flavor and will not fall apart when baked in the oven. You want them to hold their texture and shape and not turn into mush!
For Apple Crisp, I have learned to cut my apples into small 1/2-inch "cubes", as it keeps the texture of the apples consistent in every bite - tender and sweet! Save your apple slices for Escalloped Apples or Apple Pie.
I have a few little ones that aren't crazy for nuts, so I'll make some batches without nuts, and others studded with fresh pecans. So good either way!
After you take this out of the oven, make sure to let it come to room temperature, as it will thicken slightly as it cools!
I'd better get my spoon before it's all gone! Enjoy the season of apples!