A perfect, basic apple crisp recipe. Add raisins or cranberries if you like. I use Granny Smith apples but you can use whatever kind you’ve got.
Two Mixing Bowls, 9 x 13 Baking Dish (glass is best), Aluminum Foil
4 pounds (about 8 ) apples, peeled, cored, quartered and cut in 1/4 inch slices
juice of 1/2 a lemon
1 tablespoon arrowroot powder (corn or potato starch would be an ok substitution)
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
tiny pinch cloves (about 1/16 teaspoon)
1/2 cup pure maple syrup
1 1/2 cups rolled oats
1/3 cup all purpouse flour
1 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons canola oil
2 tablespoons pure maple syrup
1 teaspoons vanilla
Preaheat oven to 350. In a large bowl squeeze lemon juice over sliced apples. Add the arrow root and spices making sure all apples are coated. Move apple mixture to the baking dish and drizzle the maple syrup over it. Cover with tin foil and bake for 35 minutes.
Meanwhile prepare the topping. Sift dry ingredients together, and in a seperate bowl, mix wet ingredients well. Fold wet into dry mixing with a fork as you go along, until well coated and crumbly.
When apples are done baking, remove from oven and toss, then flatten them evenly with the back of a spatula or wooden spoon. Sprinkle the topping evenly over the apple mixture and bake uncovered for 25-30 minutes, until top feels crispy. Serve warm with vanilla ice cream.