Over the weekend we had friends over to watch all of the football games. I made a huge salad, slow cooked a beef roast and vegetables for more than 8 hours, baked some tri-color bell pepper muffins, and threw together an apple crisp.

I don’t remember ever making apple crisp before, but it turned out great. The apples were perfectly tender and the topping was nice and crisp. I wasn’t sure what kind of apples to get at the store so I just got a few of every kind and ended up with 5 different kinds of apples in one crisp. I thought this was awesome because it combined sweet and tart that you get in different apple varieties. I served the crisp warm with a scoop of vanilla ice cream on the side. Perfecto!

Here’s the apple crisp recipe I used:

Apple Crisp

10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water

1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 45 minutes.

My notes: I made a half more of the topping to make sure to cover everything. Also, I used part whole wheat flour. Cut back a bit on the water or it might be a little runny.