Apple Crisp

 On the first day of fall in the bay area we were greeted with a rainstorm. It was so welcome after some really hot days and it made me want to bake something yummy. So I turned to my Nom Nom board on Pinterest and scrolled through my recipes. I also wanted whatever I would be baking to fill the house with a delicious smell. So when I came across this recipe from Beantown Baker I knew it was the one. I made some slight modifications (I skipped the pie crust entirely!) but it was just as delicious as it looked!

Ingredients:

for the filling:

 6 cups apple chunks (I used 5 pink lady apples)

1/2 cup brown sugar

2 Tbsp flour

2 tsp cinnamon

1/4 tsp allspice

1 tsp vanilla

1 Tbsp lemon juice

For the topping:

1 1/4 cup flour

1/2 cup brown sugar

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup butter, melted

Preheat oven to 425 degrees. Prepare dry ingredients in a large bowl, set aside. Core, peel, and slice apples. Transfer into large bowl with dry ingredients. Top off with vanilla and lemon juice. Toss to coat apples well.



In a medium bowl, combine the dry topping ingredients. Pour cooled melted butter into bowl. Toss and cut until small to medium sized chunks form. Break up large chunks as needed.

 Using your fingers, sprinkle crumb topping over entire pie.

Cover pie loosely with foil. Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 35 minutes. Cool and enjoy.

Warm or cold it's a hit!