Who doesn’t love a fresh juicy peach crisp the kind with crumbles that melt in your mouth, and perk up any spring day? Sadly this is not a spring day, but there’s nothing that says you can’t alter it and perk up a fall day. Today we have a contributing recipe maker. My sister decided to take a peach crisp recipe and turn it into a fresh apple crisp recipe. The photo, the crisp, the testimonies are all hers, but the writing is mine. Just in case ya’ll thought she and I sound alike. Now she took the classic peach recipe and altered a few things, but kept the spirit of the dish alive, and boy did it work out for her.
Take a stroll through this post with me and I’ll show you what she did.
First she took 6 large Washington apples
She then cored them and cut them in half, then cut each half in half and continued doing that until they were in small wedges.
Here is where she threw in a little fall flavors. She added some cinnamon, a little allspice and some sugar to her apple wedges. Talk about flavor, this combination just screams happy fall doesn’t it? Go ahead smell them, they even smell like fall.
Mix the spices into the wedges until they coat them thoroughly. Now set it aside, it’s time for some fun.
We are going to start on the yummy, crumbly sweet topping. In a large bowl she combined the flour, white and brown sugars, ground cinnamon, salt and cool butter. Now she didn’t have traditional all-purpose flour so she actually used self-rising flour. This is actually a great option if you really love the crisp part of apple crisp. She also added two additional tbsp. butter to the crust which really helped moisten the apples.
Cut the butter into the mixture until it is really crumbly.
Something like this.
Pour the apples that you set aside onto the pie crust and top with as much of the crumbles you can possibly load on. Looks like she did pretty good doesn’t it.
Place in a preheated oven for 40-45 minutes.
Remove and let cool.
Lastly and most importantly Enjoy
Now for the simple instructions. Alterations and improvisations in Bold.
1 pie crust
For the fruit mixture
6 large cored apples (She used Washington apples the original recipe calls for 6 medium peaches)
1 ½ tbsp. cinnamon
¼ th tsp allspice
½ cup sugar
For the topping
1 cup flour
1 cup white granulated sugar
¼ th cup brown sugar
½ tsp ground cinnamon
1/4th tsp salt
3/4th cup butter. (original recipe calls for ½ cup butter)
Preheat oven to 375 degrees.
Core the apples and slice into thin wedges. Add the cinnamon and allspice stir in thoroughly and add the sugar. Stir the sugar so that it coats all the wedges. Set aside.
In a large mixing bowl combine the flour, white and brown sugar. Add in the cinnamon salt and mix well. Finally cut in the cool butter with a pastry cutter, or alternatively the back of fork until the entire mixture is moist. Take the thawed pie crust and drop in the spiced apple mixture and smooth it out. Top with the crumble mixture as evenly as possible. Place in the preheated oven on middle rack for approximately 45 minutes. Wait until the toping is slightly browned. Remove from oven and enjoy.