I was digging through a folder of dessert recipes the other day and found an article on the closing of the Red Apple, an old SLC institution. It was housed in the basement of a building in the middle of the block on 100 South between State and Main, across from what is now the City Creek Center. They made great sandwiches and one of my favorites, Apple Crisp. The Red Apple was one of the only places I knew of where you could order house made apple crisp any time of the year, whether it was October or April . After years of being in business, they closed the doors and moved on to other adventures.
I realized after looking at the article, I’ve never posted our favorite version of apple crisp. You probably have your own family favorite take on this classic dessert. Ours comes from years of testing out different recipes and then coming up with a recipe that is sweet, salty, caramely and heavy on the crisp. I like a good amount of topping on my crisp, not a thin layer that leaves you wanting more to eat with the apple filling. I also like the bit of crunch the oats add, instead of using all flour. If you don’t already have a version you love give this one a try. It may become your new favorite!
Hope you’re enjoying the beautiful Fall weather .
- 4 lbs of apples, preferably Granny Smith, peeled and sliced
- 1 tablespoon vanilla
- ¾ cup dark brown sugar*
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- dash of salt
- 1¼ cup old fashioned oats
- ¾ cup all purpose flour
- ½ cup brown sugar, dark or regular
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter (not margarine) , cubed
- Place rack in center of oven and preheat oven to 375 degrees.
- Lightly grease a 9x13 pan or two-9 inch pie plates.
- Place apples into a large bowl.Sprinkle the apples with one tablespoon of vanilla. Top with brown sugar, cinnamon, nutmeg and dash of salt. Pour apple mixture into prepared pan(s).
- In same bowl, Place all dry topping ingredients. Using fingers or a pastry cutter, cut butter into dry ingredients. Spread/sprinkle topping onto top of apple mixture.
- Bake for about 45 minutes or until apples are bubbly and topping is golden brown.
- Remove and let sit for 15 minutes. Serve warm with vanilla ice cream or whipped cream.
-Apple Crisp is best served immediately after baking. If you need to make this ahead, you may put the dish together and bake the dessert for about 30 minutes. Remove, but do not cover or topping will get soggy. Let sit on counter to cool.
Before serving, preheat oven to 425 and finish baking dessert on top third of oven for about 15-20 minutes, or until heated through and bubbly.