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What's Cooking: Carmel Apple Crisp

3:18 PM, Sep 14, 2012   |    comments
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Apple Crisp

2 cups all purpose flour
1 1/2 cup brown sugar
3/4 cup butter, softened
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups old fashioned oats

Apple Filling:
6 cups peeled, cored and sliced apples (honeycrisp and/or golden delicious)
1 cup granulated sugar
1/4 cup brown sugar
3/4 cup flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 Tablespoon pure vanilla extract
1 Tablespoon butter

vanilla ice cream or whipping cream
caramel sundae syrup
roasted pecans (if desired)

Preheat oven to 350 degrees. Prepare a 9x13 baking pan by spraying with non-stick spray or coat with butter.

In a large mixing bowl, add the ingredients for the crust. Crust ingredients can be mixed by hand or placed in an electric mixer with the dough hook attachment. Mix until uniform and small clumps begin to form.

In another large mixing bowl, add the ingredients for the apple filling. Using a large spoon, stir the mixture until apples are completely coated in sugar, flour and spices.

Sprinkle half of the crust mixture into the bottom of the prepared 9x13 baking pan and spread until the bottom layer is even. Add all of the apple filling over the bottom crust layer. Distribute the apple mixture evenly across the bottom crust. Sprinkle remaining crust mixture on top of the apple filling, covering evenly.

Bake at 350 degrees for 40-45 minutes, until crust appears brown and apple texture is soft when poked with a fork. Remove from oven and allow to cool slightly before serving.

To serve:Scoop the crisp into a bowl while still warm and garnish with a scoop of ice cream and caramel sundae syrup to taste. Top with roasted pecans if desired.

Chef Char Morse

Join Char at a cooking class in Grand Rapids! On the afternoon of Sunday, October 21 at Uptown Kitchen, Char will be teaching a pie class. Sign up by clicking on this link and finding the class called "Sweet and Savory Pies":

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