Autumn Apple Crisp, The Perfect Winter Recipe to Make

It’s that time of the year when the leaves turn to golden amber, an old sweater feels comfortable on your skin and you desire something sweet and a little more filling. This autumn apple crisp is piled high with crunchy topping giving you the softness of the warm apples underneath. Whip some cream with a dash of vanilla and top your bowl of comfort.

3 pounds of tart apples

2 tablespoons of freshly squeezed lemon juice

1 cup of dark brown sugar

1 ½ teaspoon of cinnamon

1 teaspoon of freshly grated nutmeg

1 cup of all purpose flour

1 cup of sugar

1 cup of Quaker Oats

1 stick of butter

1 cup of finely chopped walnuts

4 teaspoons of butter, chopped

Preheat Oven to 375.

Peel, core and chop the apples. Toss with lemon juice to stop oxidation. In another bowl combine the sugar, cinnamon, and nutmeg and mix with the apples.

In another bowl combine the flour, sugar, and oats. Cut in the butter until mixture resembles crumbs. Stir in nuts. Pour the apples into the bottom of a baking dish. Top with crumb mixture. Top with the butter and bake for 40-45 minutes or until the crumb mixture is slightly brown on top.

Chef Mary Beth Lawton-Johnson
Chef Mary Beth Lawton-Johnson
Certified Chef de Cuisine, Certified Executive Pastry Chef, Culinary Designer, Chef Mary Beth creates delicious and elegant culinary works of art that should be in a museum, as described by E. Oppenheim. She is a professional chef who has made her career as a private personal chef in the luxury field for over 25 years. Chef Johnson is the recipient of numerous culinary and visionary awards in her field and is often in the media for her expertise as well as appearing on television and she is an author to writing for major media publications.

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