Dirk's Favorite Apple Crisp
This is my version of a basic apple crisp. I like a little more spice than usual and extra topping! Though apple crisp is thought of as a late season or fall treat, there is always some variety of tart apple available year around. Granny Smith's are my favorite. I use a tabletop slicer/corer for prepping my apples. It's very quick and easy. For even more variation, try adding raisins, dried cranberries or chopped nuts.
1 - 10 inch round pan, ceramic or glass works best
8 medium size tart apples, skinned, sliced, and cored.
1 1/2 cups all purpose flour
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 tablespoons butter, cut into small pieces
1 1/2 sticks cold butter, sliced into 12 pieces
1/2 cup golden raisins (optional)
1 cup dried cranberries or chopped walnuts or both (optional)
Preheat oven to 375 degrees
Laying apple slices flat, fill pan with apples halfway. Add 2 tablespoons butter pieces on top of apples. Fill pan with remaining apples.
Add all dry ingredients in a bowl, mix well. Add cold butter slices to mixture. With a pastry cutter. slice butter into mixture forming large crumbs. You can use a food processor for this step but don't make crumbs too small. Pulse carefully.
Place one half crumb mixture on top of apple slices. Shake pan to fill all crevices then top with remaining crumbs.
Bake in oven about 55 minutes or until crisp is browned and bubbling around edges.
Top with vanilla ice cream.
Serves 6 to 8 people (probably 6!). Enjoy!