Apple Crisp

Apple Crisp is one of Mr. Friday's very favourite desserts. When I make it, I make it in batches in aluminium lidded tins and freeze it for later. I use a mix of apples, as I find it gives it a great flavour. For this batch, I used a mix of Empire, Gala, Crispin, and Granny Smith apples.

Apple Crisp*
8 medium apples
3/4 cup packed brown sugar
1/2 cup all purpose flour
1 cup rolled oats (cooking not instant)
1/3 cup butter, softened
3/4 tsp ground allspice
3/4 tsp ground cinnamon
grated crystallized ginger to taste

1. Generously grease tins with butter.

2. Wash and peel apples. Core and slice into quarters. Slice cored apples into approximately 1/4" thick pieces.

3. Put sliced apples in a large bowl and mix to combine. You want to make sure to get an even distribution of all the varieties you've used.


4. To make the topping:
a) Combine brown sugar and flour until there are no lumps.
b) Add the allspice, cinnamon, and crystallized ginger. Mix.
c) Add the butter and combine until mixed through. The topping will be lumpy.


5. Cover each tin of apples equally and dot with small pieces of butter.

6. Cover, label, and freeze. To bake from frozen, preheat oven to 375 F and bake between 40-50 minutes; until topping is golden brown and bubbling.

To bake from fresh, preheat oven to 375 F and bake between 30-40 minutes or until topping is golden brown and bubbling.

*Fills two 8" x 5 3/8" x 1 3/4" (20.3 cm x 13.6 cm x 4.7 cm) containers