Author: Kelsey Rankin

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 Continue reading