Friday was such a beautiful day that we decided to take a trip to Chudleigh’s for some apple picking fun. Apparently everyone else had the same idea – it was absolutely packed! The line-ups were so long that we decided to forgo the apple picking and just hang out with all the animals and have fun in the hay maze and on the slides. Gotta love my 60-year-old mom sliding with all the kids!
Since we didn’t pick any apples my plan to make an apple crisp for Thanksgiving dinner was slightly altered. Instead I bought a 3lb bag of Ontario Spartan apples at the FreshCo. and called it a day. Probably just as good.
Anyway I made this apple crisp recipe from the LCBO’s latest Food & Drink magazine last week and it was so good that I made it again this morning and we will be enjoying it with vanilla ice cream after our yummy turkey dinner tonight. I know everyone has their own apple crisp recipe that they LOVE, but this one is really tasty, especially with the warm toffee sauce.
If you haven’t been able to get your hands on autumn’s Food & Drink or you’re scrambling to make a dessert for Thanksgiving dinner give this recipe a try.
You’ll need:
- Roughly 8 cups of apples, peeled and sliced (I used a 3lb bag of Spartans from the grocery store)*
- 3/4 cup brown sugar
- 3/4 cup all purpose flour (I used spelt flour and oat flour because I can’t eat wheat)
- 1 tsp ground cinnamon
- 1.5 cups quick cooking rolled oats (I used one minute Quaker oats)
- 6 tbsp melted butter
*recipe also calls for 1.5 cups fresh or frozen cranberries cut in half (I omitted this, but it would be a nice touch)
Then you:
- Preheat oven to 350F
- Evenly spread apples (and cranberries, if using) in the bottom of a 9”x11” baking dish.
- In a medium bowl stir together brown sugar, flour, cinnamon and oats.
- Add melted butter and stir until crumbs form and topping is evenly moistened.
- Spread mixture over apples and pop into the preheated oven for 40 minutes.
I like my crisp fresh from the oven, but if you have to wait you can eat it cooled or pop it back in the oven for 15 minutes at 350F before serving.
Serve it with vanilla ice cream or the recommended toffee sauce.
Enjoy and Happy Thanksgiving!
i’m too cranky for apple picking. you have to pick at least 2 bags (one for each kid) and they’re really heavy and you fill the bag in 2 minutes and then when you get to the end they weigh them and tell you you owe $50! i can get them for 69 cents a pound at the fruit store down the street and i don’t have to spend $20 in gas to get there. grump grump grump 🙂
This looks delicious! And the perfect recipe for all those apples I picked yesterday.
LOVE apple crisp and Chudleigh’s is always a fun time.