Mothers’ Day – Apple Crisp

Katey’s note: This is a guest post from my mom, Sue, in honor of mothers’ day.  She has always baked for us, and this is one of her most recent favorite recipes.  She lives in Texas, so the weather there is much different than it is here in Wisconsin!

As you’ve learned from Katey, food is a big part of our family life. It isn’t always fancy, but no matter who is cooking, it’s always made with love and is the center of our family time.

One of my favorite things to do is bake. There’s something very satisfying about mixing up some basic ingredients to make a delicious treat for friends and family to enjoy. I have many fond memories of Katey in the kitchen with me, making some sweet treat or another. She loved cooking even as a toddler, and that love obviously continues today!

Ted (my husband),on the other hand, enjoys grilling on his ‘Big Green Egg’ grill. (That’s a topic for an entry for a future date). We learned that we can combine our preferences by making an Apple Crisp on this amazing grill.

We served this at our recent neighborhood picnic with some homemade ice cream, and it was gone in a flash! It’s an easy recipe to make, and the topping is easy to remember because it calls for equal parts of all ingredients.

Apple Crisp

  • 8-10 medium Granny Smith Apples, peeled, cored, and sliced (I use one of those spiral cutter / corer /peelers to make short work of this prep)
  • Cinnamon
  • Brown Sugar

For the Topping:

  • 1 cup butter, softened to room temp
  • 1 cup flour
  • 1 cup brown sugar
  • 1 cup pecans
  • 1 cup oatmeal
  • Cinnamon to taste

 

Line a cast iron Dutch oven with foil (the acid in the apples interacts with the iron so this is recommended).

Place about 1/2 of the apples in the Dutch oven, sprinkle and stir with brown sugar and cinnamon until lightly coated. Repeat with the last ½ of the apples. (It does not take too much sugar, so don’t overdo it.)

Mix the topping ingredients in a medium bowl.

Lay over the apples, spreading as evenly as possible. Try to cover all of the area so the crust will cook evenly.

Bake on the grill at 350F for about 1 hour with the Dutch oven lid on and grill closed.

Remove from the grill, and let sit for about 30-45 minutes longer with the lid still on. (The heat of the Dutch oven will continue to bake the crust so don’t be alarmed if the crust doesn’t look quite done yet.)

Serve warm with vanilla ice cream.

This is a great dessert to put on the grill right after the main meal is removed. It doesn’t require heating up the kitchen, which is important in the hot Texas summer! And the cooking time gives you enough time to rest a bit before dessert. Enjoy!

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