Apple Crisp

I know it seems kind of early to be thinking of canning, but now is a really good time to start scouting out which of your neighbors, friends, or relatives have a good apple tree. (it helps if they are willing to share.)

One of our favorite quick desserts to make is apple crisp.  Years ago I was given a cookbook, from my mom-in-law, for the microwave.  In this book I found an apple crisp recipe. It calls for raw apples but I adapted it for my homemade apple pie filling.

This recipe makes an 8″ x 12″ pan full of sweet apple deliciousness. The recipe is as follows:

Apple Crisp
1 quart homemade apple pie filling
(or  5 cups peeled, cored, and sliced apples)
1 cup all-purpose flour
1 cup packed brown sugar
1 cup quick cooking oats
1 1/2 tsp. cinnamon
1/2 cup butter or margarine
Place apples in an 8″x12″ glass baking dish
Combine flour, brown sugar, oats, cinnamon
Cut in the butter until mixture is crumbly
Sprinkle evenly over apples
Microwave on high for 11 minutes or till apples are tender
Serve warm and enjoy
NOTE:  is really good with ice cream melting over top
NOTE: if using raw apples increase cooking time to 15 minutes or till apples are tender.

I rarely have any idea what variety of apple I am using. The people I have gotten apples from usually have very old trees, planted by parents or grandparents.  When you ask them what type they are, the response you get is “Mom always used this one for pies and they were good.”  I figure if it was good enough for mom it is good enough for me!

To make the pie filling just follow this recipe:

Homemade Apple Pie Filling
Enough apples to fill 7 quart jars
Peel, core and slice them
Syrup
Mix together:
4 1/2 cups white sugar
1 cup cornstarch
1 tsp. salt
2 tsp. cinnamon

Add (slowly) 10 cups water and stir.
Cook till thick.
Add 2 Tablespoons lemon juice.
Pour over apples in jars (try to remove air pockets)
Wipe rims clean and put on lids that have been prepped.
Process in hot water bath for 20 minutes.

I find that it is never an exact science in getting the apple to syrup ratio worked out.  I usually end up with extra of one of them.  You can store the syrup portion in the fridge for a few day till you do your next batch of pie filling.  

Making homemade pie filling does take time and effort in the fall, but the rewards the entire next year are so worth it. If you have company show up unexpectedly it is very easy to throw this apple crisp together and serve delicious hot crisp.

If you do make these recipes, stop in again and let me know how they turned out for you. I would love to hear from you and am open to any ideas you have on tweaking them.

Food should be enjoyed
rather than endured.
Steve Hamilton