Columnist gives mom’s homemade apple crisp recipe a try
September 23, 2011
Looking for the perfect weekend trip with friends? Or maybe you’d prefer to curl up on that lumpy futon you’ve been eying all week.
Whatever your taste, fall is filled with activities and recipes that are sure to warm you up and tingle your taste buds. What’s better when you’ve got the homework blues and the chilly breeze turning your nose red than a nice big piece of homemade Apple Crisp.
If your stomach isn’t rumbling yet, just wait until the aroma reaches your nose as it bakes in the oven. So grab a plate, curl up, and relax, this recipe is sure to fill you with warmth and memories of jumping in those huge leaf piles to come.
Make it your own! Serve it at any temperature (right out of the oven, steamy hot, room temperature—if you have dependable roommates that won’t devour it—or chilled) and top it off with a scoop of vanilla ice cream, a dollop of whipped topping, or even some caramel syrup and chopped nuts. Have fun with it!
Many grocery stores offer up pamphlets with information on what types of apples will be available, as well as common uses for each. Most apples are great for baking and it’s all based on personal taste. Common ones are McIntosh or Haralson. The only apples I would recommend to avoid in baking are red delicious and golden delicious as they don’t contain as much flavor as others.
If you’re the type who needs a little more adventure in your weekend, go out and pick your own apples! There are dozens of apple orchards you can visit at reasonable prices. Fall is prime time to gather up the gang for some fun apple picking. Many offer corn mazes and wagon rides as well, so do some research and you’ll have a fantastic time!
- 8-10 medium apples (peeled and sliced) any variety—see below for tips
- 1 stick of margarine
- 1 cup sugar
- 1 cup flour
Preheat the oven to three hundred and fifty degrees Farenheit. Place the peeled and sliced apples in a 9×13 in. baking pan. (Depending on what type or size of apples you use, more may be needed to FILL the pan.) Set this aside. For the topping, in a small mixing bowl combine the sugar and flour. Melt the margarine then add it to the flour-sugar mixture, stirring by hand. Once you have your topping mixed pour it over the apple slices in the pan, making sure to cover all of the apples. Place the pan in the heated oven for 45-50min.
Check if it’s fully cooked by inserting a knife. If the knife goes into the apple slices smoothly it’s ready! If the apples still feel a little firm then it will need to bake a little longer.
Brittney Pfenning-Wendt is a columnist for the Student Voice.