The weather in our region has been positively delightful these days. After months of blazing heat and humidity, we relish the cool autumn days and the chilly evenings. With brisk breezes whistling through the tall North Carolina pines and brilliant hickory and maple leaves dancing through the streets, I’m reminded of a poem by Emily Bronte: “Every leaf speaks bliss to me, fluttering from the autumn tree.”
On a recent walk through our neighborhood, it occurred to me how much I truly love this crisp weather. The word crisp started to roll around in my head – this adjective used to describe so many wonderful things: linens, wine, dollar bills… pickles!
And then my mind settled on a truly iconic “crisp” autumn item… apple crisp! What is more prefect for this time of year? I decided that we had to make one that very night with dinner.
Now, I’m not much of a cook and we rarely have time to invest in a big kitchen production, so I was slightly vexed by the fact that most of the apple crisp recipes I was finding would have had us peeling, coring, and slicing fresh apples. On this day, I needed something fast and easy.
I was delighted to find a few options on Cooks.com. I altered the ingredients slightly and my daughter and I developed apple crisp perfection: quick, easy and absolutely delicious! This will definitely be my dessert of choice for upcoming holiday parties…
But don’t take our word for it… try it out yourself! This is one recipe that even the kids can do:
Jen and Maddy’s Easy Apple Crisp
1 1/2 C Flour
1 1/2 C Quick Oats
1 1/2 C Brown Sugar
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice (or Nutmeg)
2 Sticks Unsalted Butter
1/4 tsp Vanilla
2 Cans Apple Pie Filling
- Combine flour, oats, sugar, cinnamon and pumpkin pie spice.
- Melt butter, add vanilla.
- Add butter mix with dry mixture.
- Pour apple pie filling into 13×9 inch pan.
- Place mixture over apple filling.
- Bake in preheated 375° oven for 35 minutes.
- Drizzle caramel lightly over cooked apple crisp.
- Serve warm with Vanilla Ice Cream or Whipped Topping.