Apple Crisp

I have learned that if I post our family favorite recipes on this blog, I will always be able to find them.
I made fresh Apple Crisp for my Seminary class this morning in honor of David O McKay's Birthday on Monday, September 8. It also  seemed a fitting treat for 9/11...America...sort of apple pie...

My sister came to the rescue with the recipe last night and it was a hit. Fall is on the way and the apples are fresh. I used MacIntosh and Granny Smith apples, left the peels on (of course, washed them) and cut them in small chunks.

Not sure if it was because I have not had Apple Crisp in a long time or if this was truly one of my better successes, but either way, it was delicious and my students devoured it.

Apple Crisp
In a 9x13 pan, place:
2 quarts sliced apples ( I used about 10 small-medium apples)
1 C Sugar
2 Tbsp Flour ( I used 3)
1 tsp Cinnamon
Mix until apples are well-coated.

Topping:
1 C Brown Sugar
1 C Flour
1 C Oatmeal
1 tsp Cinnamon
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
2 sticks (1 cup) butter (do not use margarine)
Optional- Add 3/4 C coarsely chopped nuts (pecans or walnuts (I rarely add nuts)

Mix together until crumbly. Spread over apple mixture
Bake at 375 for 40-50 minutes until topping is lightly browned.
Serve warmed with vanilla ice cream or whipped cream.

Enjoy!

To Peel...Or Not To Peel....
Trust me....I do have a life..and I spend most of my time pondering things of more depth. However, a recent Apple Crisp discussion has me wondering. ....
After The Breast Cancer Walk on Saturday, there were hundreds and hundreds of apples leftover. Many of the remaining apples were sent home with Committee Members (including a huge pile to my household, yet there were still hundreds left. Those were donated to Charity.
With piles of fresh apples, it was time to make the first Apple Crisp of the fall season.
This is where my wondering and question comes in.... When you make Apple Crisp, do you PEEL the apples or leave the skin on? (I know....such an in-depth question to take up space in the Blogsphere) The Apple Crisp of my childhood always had the skin removed....that is just the way it is made...it was delcious...end of discussion...or so I thought. On Sunday, I made TWO Apple Crisps (did not even make a dent in the apple "orchard" growing in my dining room)... one with the skins ON and one with the skins removed. We were hosting an Open House and this was the dessert. A certain member of my family did not think I should serve Apple Crisp WITH the skins on to guests...just "Not appropriate". There was a discussion and I was a littel worried, however it seems that people liked the Apple Crisp BOTH ways and so do I. After all, what is not to love about homemade Apple Crisp with fresh whipped cream? Skins ON or OFF? Hungry? I will also note that leaving the skins ON the Apples cut the preparation time way down...just another point for leaving the skins ON.
For future Apple Crisps, I will vote on the side of leaving the skins ON....no shame...just leave the skins on and enjoy all the extra time and fiber!

What about you?

Maybe I should ask...What Would Martha Do?

(after all...the above photo is hers..and you can look for yourself at those peeled apples)

Do You Peel The Skins or Leave Them ON when you make Apple Crisp?

I gotta know.

Dont let peer pressure from Martha influence you.

Do you have any other recipe suggestions for using this Apple Orchard

growing in my Dining Room?

I have Granny Smith, Red Delicious, Macintosh, and Gala

(Great Mix, Huh?)