I just got back to Tuscaloosa after a wonderful fall break at home. I got to surprise everyone by coming home a day early (I had to keep a secret from them all and it was so difficult). Ben and I carved pumpkins – our fall break tradition – and spent a day visiting his mom in Memphis, riding her horses, and roasting marshmallows for s’mores. And of course, we went to Las Brisas for chicken, cheese, and rice (yes, thats the meal and exactly how you order it). My mom and I got pampered with pedicures, I got my hair updated for fall, and I spent some time in the kitchen with my meme.
Because it was fall break, I couldn’t think of a better time to learn how to make Meme’s apple crisp – my favorite fall dessert. The featured image is of the original recipe she has, but she has made tweaks of her own throughout the years (as all great bakers do). We went by her own recipe that is only documented in her head – and now here. Enjoy & Happy Fall!
Meme's Apple Crisp
A sweet, tart, perfect-for-fall dessert.
- 6 apples (I used Fuji but you could use Gala, Honeycrisp, Granny Smith, or a mixture)
- 4 TBS sugar
- 1 TBS + 1 TSP cinnamon
- 3 cups brown sugar
- 1.5 cup flour
- 1 cup quick oats
- 1/2 TSP salt
- 1 cup butter
- Butter a 9×13 pan.
- Pare and dice apples. Place diced apples in bowl.
- Combine 4 TBS sugar and 1 TBS cinnamon to sprinkle on apples. Mix to be sure each apple slice has the cinnamon-sugar mixture.
- Place apples in an even layer along the bottom of the pan.
- In a separate bowl, combine 3 cups brown sugar, 1.5 cup flour, 1 cup quick oats, 1 TSP cinnamon, and 1/2 TSP salt.
- Slowly mix in 1 cup melted butter to complete the topping.
- Knead topping mixture with hands until it is moist but crumbly.
- Crumble the topping over the apples in the pan.
- Bake at 350 until topping is golden brown (about 40-50 minutes).
- Serve warm à la mode.
For an even better apple crisp mix in 1 cup of powdered milk in the topping.