Apple crisp is a favorite across many households and generations within my family. And as the air cools off as we march along toward Autumn and the harvest,  this cozy dish seems like the perfect treat, with fresh, organic apples from Nova Scotia’s Annapolis Valley, and spices of cinnamon, allspice, and the tiniest dash of ginger for that warm, comforting feeling. I adapted this recipe from my mother’s by adding some spices and melting the butter for the crumble topping.

apple crisp: a family favorite.

Apple Crisp Recipe

Preheat oven to 375 degrees F

Fruit Filling Ingredients

12-15 medium apples (or enough to fill a 9×13 glass baking dish when left whole)
1 tsp ground cinnamon
3 tbsp butter
1 tsp vanilla extract
1/8  tsp ground ginger

Crumble Topping Ingredients

1 1/4 cup butter, melted
1 tsp vanilla extract
1 cup brown sugar
2 cups whole wheat flour
2 cups rolled oats
1 tsp ground cinnamon
1/2 tsp allspice

Fruit Filling Instructions

1. Peel and core apples; slice into 8 wedges and dice each wedge into 1/2 inch chunks. Add to 9×13 glass baking dish.
2. Sprinkles sliced apples with cinnamon and dot the apples with chunks of the first amount of butter. Pour vanilla over apples and sprinkle with ground ginger. Mix evenly.

Crumble Topping Instructions

1. In large bowl, combine brown sugar, flour, rolled oats, cinnamon and allspice.
2. In separate small bowl add vanilla extract to melted butter.
3. Add melted butter mixture  to flour mixture; mix well using a fork, or your hands, making sure to evenly distribute the melted butter mixture. At this point I like to squeeze the crumble topping with my hands to form large chunks  – these make for divine crunchy, buttery gems you’ll want to savor.
4. Distribute topping evenly over fruit base.
5. Bake for 35 – 37 minutes in preheated oven (375 degrees F).  Apple base should be bubbling and crumble topping should be a lovely golden brown.
6. Serve immediately with a large spoon or spatula as is, or à la mode with ice cream or whipping cream.

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