Baked Apple Crisp
We run a pretty tight ship here at the school, but sometimes my math goes wrong and we end up with a lot of extra something-or-other (in this instance, a case -or two- of apples left over from our take & bake Thanksgiving pies class). Get ready for a few extra apple- based recipes as we work through the boxes (and boxes) of fruit.
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Ingredients
Roasted Apples
- 4-6 Apples
- 2 oz Butter 1/2 stick, softened
- 1/4 cup Brown sugar
- 1 tsp Kosher salt
- 1 Tbsp Almond paste or 1/4 tsp almond extract
Crumble Topping
- 1/2 cup Whole wheat flour
- 1/2 cup Rolled oats oatmeal
- 1/2 cup Sliced almonds nicely toasted
- 1/4 cup Sugar
- 1/4 cup Brown sugar
- 3 oz Butter
- 1 tsp Kosher salt
Instructions
Roasted Apples
- Preheat the oven to 350F and get out an 8”x8” square pan.
- Cut your unpeeled appled in half and scoop out the core. Place these snuggly in your pan, peel side down. In a medium bowl, mix together (with a spoon or with your hands) the butter, brown sugar, salt and almond paste. Spoon this mixture into each of the scooped out centers of the apples.
- Cover with foil or a cookie sheet and bake for about 25 minutes, or until the apples are just starting to be tender.
Notes
While the apples are baking, mix together your crumble ingredients with a fork or your fingers until they clump nicely together. Remove the pan from the oven and cover each apple generously with a mound of crumble. Bake for another 20 minutes, or until the crumble gets nice and golden.
