Nothing says autumn like warm apple crisp.
I have many passions in life; faith, family, running and baking top the list. It is because of this, when my Church Hillside Wesleyan asked for volunteers to bake apple crisp for this weekends Cole Harbour Festival, I happily volunteered.
I have included the recipe here just incase you are one of the lucky ones to pop by the Hillside Wesleyan booth at the Cole Harbour Festival tomorrow and would like to make your own version to happily gobble up at home.
I made 2 large pans of this recipe but I have altered it for a more family size portion.
The best apples to use are early autumn apples that you pick yourself. We love to go to Noggins Farm to pick our apples in the fall. You can enjoy a fun hayride to the apple orchard, pick sunflowers and wild flowers and even pick your own pumpkin. This has become a fall family tradition that we always look forward to. For this recipe though, I used Galveston apples from Sobeys :)
Peel, Core and Slice
The process of peeling, coring and slicing apples is made much easier with the help of a corer and food processor :)
2 tbsp white sugar, 1/2 teaspoon ground cinnamon
Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish
1 cup brown sugar, 3/4 cup old-fashioned oats, 3/4 cup all purpose flour, 1 teaspoon ground cinnamon
Mix brown sugar, oats, flour and 1 teaspoon cinnamon in a separate bowl.
1/2 cup cold butter
Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs.
Spread over the apples to the edges of the baking dish. Pat the topping gently until even.
Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.
I began my running journey in March of 2009. I began my journey of faith in September of 2012. Running releases stress from my body while my new found faith releases stress from my mind.