Los Rios Apple Crisp

prep time:: 20 minutes
total time:: 1 hour 30 minutes

Makes 10 servings

This is absolutely the best apple crisp recipe I have found. We love to make this in the fall, when apples are plentiful in Wisconsin. Smells so good while it is baking, we can barely wait for it to cool enough to eat.

ingredients

8 cups peeled, cored, and thinly sliced apples such as Gravenstein, Granny Smith, or Stayman Winesap (about 2 1/4 lb. total)
1/2 cup granulated sugar
3/4 cup plus 2 tablespoons unbleached or regular all-purpose flour
2 teaspoons ground cinnamon
1 cup regular rolled oats
3/4 cup firmly packed brown sugar
1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch chunks
3/4 cup chopped pecans
Vanilla ice cream (optional)

directions

1
1. In a 9-inch square baking dish or shallow 1 1/2- to 2-quart casserole, mix apples with granulated sugar, 2 tablespoons flour, and cinnamon.
2
2. In a bowl, combine rolled oats, brown sugar, butter, and 3/4 cup flour. Rub with your fingers until butter pieces are no longer distinguishable. Stir in chopped pecans. Sprinkle topping evenly over apples.
3
3. Bake dessert in the middle of a 350° oven until apples are tender when pierced and topping is browned, 45 minutes to 1 hour. If topping browns first, drape with foil.
4
4. Spoon the apple crisp, warm or cool, into bowls. Top portions with vanilla ice cream.
5
TIP: I use Granny Smith; Gravenstein or Stayman Winesap apples.