Apple Crisp

Lately I have been pleased to find McIntosh Apples at my grocery store. I grew up eating this variety, and they have not been available many of the places that I have lived. I can remember as a kid many times taking field trips to local apple orchards to pick McIntosh Apples and to watch apple cider being made.

One of my favorite fall desserts is Apple Crisp and the McIntosh bake up beautifully. So I pulled out my favorite Crisp Topping recipe and made some over the weekend to share with friends. This is a tried and true recipe that I have shared with both my Cooking With Confidence class and my Investment Cooking class. The topping can even be made up in advance and frozen for later. Plus, it works with many fresh or frozen fruits. I have made this Crisp with apples, pears, peaches, and berries. All have been delicious.

Crisp Topping

2/3 cup raw or brown sugar
½ cup white whole wheat flour
½ cup oats
1/3 cup butter, softened
¾ tsp. cinnamon
¾ tsp. nutmeg
4-5 cups of fruit or berries (fresh or frozen)

Combine all ingredients with a fork or pastry blender. Freeze for later or sprinkle on top of fruit and bake at 375º for 30-35 minutes. Serve warm with ice cream or whipped cream. 

This post has been linked to The Penny Pinching Party.