Double Decker Apple Crisp
Apple slices baked between two layers of crisp streusel. Delicious and easy.
Servings: 8
Equipment
- A generously buttered 9 x 2 inch round cake pan
Ingredients
For the apples:
- 6 baking apples (about 3 pounds)
- 1 tablespoon freshly-squeezed lemon juice
- 4 tablespoons melted butter
- 1/2 cup sugar blended with 1/4 teaspoon cinnamon
For the streusel:
- 1/2 cup all-purpose flour
- 3/4 cup packed light or dark brown sugar
- 6 tablespoons cold, diced butter
- 1 cup "old-fashioned" rolled oats
Instructions
The apple mixture:
- Center the oven rack; preheat oven to 350°F. Peel, core, and cut the apples into 1/4-inch slices. Put the slices in a large bowl, and toss them with the lemon juice, melted butter, and the cinnamon-sugar mixture. Set aside.
The streusel:
- Tip the flour, brown sugar, and diced butter into the bowl of a food processor. Pulse the mixture into it resembles coarse meal. Add the oats, and pulse just to break up the oats a little.
Assembling the dessert:
- Pour half the streusel mixture into the prepared cake pan. Add all of the apples and their juices, and top with the remaining streusel.
Baking the dessert:
- Cover the pan with a lid or with a sheet of aluminum foil. Bake in the preheated oven until the juices begin to bubble -- about 25 minutes. Then uncover the pan, and bake until the streusel crisps and browns -- about 45 minutes more.
Serving:
- Serve hot or warm, and with or without ice cream, whipped cream, or sour cream. Leftover crisp -- if there is any -- is delicious for breakfast.