Apple Crisp
For the apples:
6 lg. peeled, thinly sliced baking apples (I used Granny Smith)
1 c. white sugar
1 TBS. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 teaspoon vanilla
Mix apple pieces with the vanilla first then add dry ingredients, & toss well.
For the crisp:
2 c. quick oats
1 1/2 c. flour
2 c. brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. butter, melted
1 tsp. cinnamon
1 teaspoon vanilla
For the whipped cream:
1 c. heavy whipping cream
2 TBS. confectioner’s sugar
1/2 tsp. vanilla extract
Preheat oven to 350º. Coat the apples evenly with the first 5 ingredients.Combine the remaining ingredients well, and press 1/2 to 1/3 of the mixture into a 9″ x 13″ x 2″ Pyrex baking dish. Place apples on crust evenly. Scatter the remaining crisp mixture on top of the apples,evenly.
Make sure you leave crumb mixture in large pebble size chunks. Bake for 45 to 60 minutes, making sure that bottom crust is golden & done as well. Serve with whipped cream or vanilla ice cream. *If you prefer, you can place all of the crumbs on top of the apples, instead of layering some on the bottom of your glass dish.
*Note: This is a sweet apple crisp. If you prefer a more tart apple crisp, cut the white sugar down.
For the whipped cream:About 1 hour before ready to serve, place your mixing bowl and mixers (or the whisk attachment if you use a KitchenAid mixer) in the fridge. After your bowl and mixers are well chilled, whisk the heavy cream at medium fast speed until it starts to form soft peaks. At this stage, add your sugar and vanilla. Whisk until just incorporated. Do not over mix.