Fall. The season of oversized sweaters, tall boots, pumpkin spice lattes, and apple-picking.
I’m always sad to say goodbye to summer. I wish I could have at least six months of swimming and sunshine and fit the remaining seasons into the rest of the calendar year.
As Minnesotans often joke, we only have two seasons here: winter and road construction. The first lasts forever and the second only seems to. :) Since warm days are sometimes limited, construction workers have to seize each one and get to work during the time they have, otherwise we’d never have decent roads to drive on.
As “road construction season” comes to an end, there’s one thing that can momentarily make me forget about my reluctance to bid summer goodbye: apples!
I love picking apples, biting into crisp slices, and, most of all, baking with them!
For eating, I prefer Honeycrisp and Honeygold apples. For baking, I’m not picky. I’ll use any apples I can get my hands on!
Whether I’m enjoying one of my grandma’s famous homemade apple pies or one of my mom’s signature apple bars drizzled with caramel syrup, I love the cozy, cinnamon-y smell that fills the whole house at this time of year.
Even when it’s chilly outside, every kitchen is warm and welcoming when there are apples baking in the oven.
Just looking at them makes my mouth water!
My most favorite apple treat to make this time of year?
I could eat a spoonful of this apple crisp for breakfast, lunch, and dinner without ever getting tired of it. It tastes the best when it’s fresh from the oven–still warm and gooey, just waiting to be smothered with a scoop of melty vanilla or cinnamon ice cream.
And, if you ask me, apple crisp makes a perfectly acceptable breakfast. Oats, fruit, energy, fiber–this is, after, all, practically health food! Maybe minus the ice cream–your call. :)
My grandma taught me how to make her yummy homemade apple crisp recipe many years ago, and I’ve tweaked and adapted it since. She likes hers served with a dollop of whipped cream. I’m an ice cream girl.
Who can resist the combination of hot apple-cinnamon oats with chilled rivers of vanilla cream? Not I!
And inside these tiny little mason jars? Too cute!
The 4-ounce jars are the perfect size for single servings, but you could also easily use creme brulee ramekins or full-size mason jars–just add more filling to each one if you use larger containers.
I love the little ones because they’re portable and easy to cover with a lid and take on-the-go. These miniature fall desserts make for perfect lunchbox treats!
Most of the time, though, I just make this recipe in a regular old baking pan. I use a smaller one for this recipe or, for a crowd, double the recipe to bake it in a 9×13 baking dish. Easy as pie!
Easier, actually, because pie is notoriously difficult. This apple crisp is a cinch!
I hope this fall finds you cozied up with a cinnamon-spiced latte and a warm serving of apple crisp. I’m already there!
- 2 1/2 cups chopped apples (any kind under the sun)
- 1 tsp. lemon juice
- 3 Tbsp. sugar
- 1/2 tsp. cinnamon
- 1/2 cup brown sugar, packed
- 1/2 cup wheat flour
- 1/2 cup quick oats
- 1/8 tsp. baking soda
- 1/8 tsp. baking powder
- 1/8 tsp. salt
- 1/4 cup butter, softened
- Preheat oven to 325 degrees.
- Toss apples with lemon juice. Add sugar and cinnamon; stir until apples are evenly coated.
- Distribute apple mixture evenly among jars or containers.
- In a large bowl, make crumble topping. Combine brown sugar, flour, oats, baking soda, baking powder, and salt; mix well. Add soft butter and mix with a fork until mixture is crumbly.
- Sprinkle crumb mixture over apples, dividing among jars so each container has an equal amount.
- Place jars on a baking tray and bake for 25-28 minutes or until apples are soft. Use a fork to test the apples for tenderness if you are unsure.
- Serve apple crisps warm with vanilla ice cream.