So for almost two weeks I was on this mission to make a perfect crisp dessert. I needed something to do and was in the mood to bake. I read countless recipes and had my husband taste all the practice crisps I made. Some good and others will never be mentioned or made again (below are two that didn’t make the cut)
Then one lovely evening….a light went off in my head (love those moments)…and I thought what if I made an Apple Crisp? Why this didn’t come to me sooner…I don’t know.
This crisp tasted great for the next 3 days… delicious without ice cream.
I would love to invite you over to enjoy some…but that would mean I have to clean and do my hair…so instead I will share this recipe with you.
Black Martha’s Apple Crisp
3 Medium sized Granny Smith Apples (the green ones)
2/3 cups sugar
1 heaping tablespoon cornstarch (thanks Ree for this tip)
1tsp vanilla extract
1-1/2 cup All-purpose flour
1/3 cup sugar
1/3 cups firmly packed brown sugar
1/2 tsp cinnamon
1/2 cups Pecans, chopped (optional)
1/3 cup Old Fashioned Oats (not quick cooking) (optional)
pinch of salt
1 stick butter, melted
Preheat oven 350 degrees. Peel, core, and chop up apples. Place in a large bowl and stir together with 2/3 cup sugar, 1 tablespoon of cornstarch and 1 tsp of vanilla extract. Pour apples into a baking dish (pie dish works well) and set aside.
In a separate bowl combine (stir together) flour, sugar, brown sugar, cinnamon, oats, pecans and a pinch of salt. Drizzle melted butter gradually stirring with a fork as you go until your mixture is nice and crumbly.
Spread topping evenly over your apple mixture and bake for 30 minutes. Place baking dish on top rack of oven and bake for 10 more minutes or until topping is a golden brown.
Serve warm with vanilla ice cream. Store leftovers in the fridge for up to 3 days.