It’s Getting Crisp in Storrs!

With the fall temperatures finally arriving to Storrs, it is time to start drinking pumpkin flavored coffee and eating everything and anything that starts with “apple”. So what better is there to do after your Saturday apple picking adventure to Buell’s Orchard in Eastford, CT, than to do some baking? Personally, Apple Crisp has always been my favorite. Top it off with some vanilla ice cream and consider it game over. For years I have been trying to perfect the recipe (but let’s be honest, anything involving apples and cinnamon is already pretty perfect.) The best thing is that all the ingredients needed should already be in your tiny college pantry! It is simple and I can promise, everyone will be flocking to you from across campus because it will smell like autumn itself was born in your kitchen.  Here’s how we do it!

Apple Crisp

Filling:

5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices

3 tbsp granulated sugar

1.5 tsp cinnamon

 

Topping:

1 1/3 cups all-purpose flour

1 1/3 cups lightly packed brown sugar

1/2 tsp ground cinnamon

1 stick unsalted butter, softened

1/3 cup old fashioned oats

 

  1. Preheat the oven to 350. Grease an 8×8 baking pan with butter.
  2. Place the apple slices, granulated sugar and cinnamon in a plastic bag and shake it (like a polaroid picture). When fully coated, simply pour them into your pan. The apples should be just about to the top of the pan.
  3. For the topping, put the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well. Blend the butter into the mixture with your fingertips until evenly spread. Spread the topping evenly over the apples, and if you want to be fancy, sneak some into the apples.
  4. Bake for about 50-60 minutes, until the apples are boiling and the crisp is crispy!
  5. Serve hot (with the ice cream of course)

 

 

TIP: If you are feeling extra artsy, mix your favorite tree nut into the crisp mixture. Pecans, walnuts, you name it! And most of all, ENJOY!