Thanksgiving worthy: Apple Crisp

Every Sunday, Scotty and I head over to his parents house for our weekly dinner ritual.  This week I was asked to make an apple crisp, which happens to be Scotty's moms favorite.  I found a recipe online by the Bare Foot Contessa but added my own twist to it.  I was happy that this recipe came out DELICIOUS...seeing that fall cooking is right around the corner, I think it is time to gather some fall worthy recipes.

INGREDIENTS:

3lb pounds of Granny Smith Apples

Grated Zest of 1 orange

Grated zest of 1 lemon

Fresh squeezed juice for the 1 orange

Fresh squeezed juice from the 1 lemon

1/2 cup granulated sugar

4 teaspoons ground cinnamon

2 teaspoons ground nutmeg



FOR THE TOPPING:

1 1/2 cups of flour

3/4 cups granulated sugar

3/4 cups light brown sugar, packed

1/2 teaspoon of salt

1 cup oatmeal

1/2 pound (2 sticks) of unsalted butter (if you only have salted butter in the fridge, use and do not use the 1/2 teaspoon salt)


DIRECTIONS:

Preheat oven to 350 degrees F.  Butter an oval glass dish.  I used a dish a little smaller than a 9x14, but if you do not have one, go ahead and use what you have.

Peel, core, and cut apples into large wedges.  Combine all ingredients: apples, zest, juice, sugar, and spices.  Stir together and place into oval dish.

For the topping, combine the flour, sugar, salt, oatmeal, and the butter (chopped into pieces) into the mixing bowl and mix on low speed.  This could take a few minutes.  Our goal is to get the topping as crumbly as possible.  The butter pieces should be small, about the size of a pea.  Once completed, spread evenly over the apple crisp.

Place apple crisp into the oven, bake for about an hour.  You want the topping to be a brown in color and the apples bubbling.

Take out of oven, let it rest for about 10-15 minutes.  Then serve warm with a dollop of french vanilla ice cream.