Recipe of the Week: Apple Crisp

It is no secret to those who know us that Zach and I love dessert.  Like, really, really love dessert.

We have been shocked to hear through the years that other people, in fact, do NOT have dessert every day.

We, admittedly, have dessert every. single. night.

It is truly a ritual for us, but we absolutely love, love, love our little ritual.  It is our own mini "date" at the end of each day, and we treasure our connecting time together.  After the children are all asleep, we clean the kitchen, sweep the floor, put away whatever laundry piles are leftover from the day, and prepare for schooling the next day.  And after all our chores are said and done, we sink into the couch for some much-needed relaxing time.  Sometimes we play a game.  Sometimes we watch a movie.  Sometimes we each go on our laptops.  But we are always together.  And we always make tea.  And it always includes dessert.

Tonight I would like to share one of our favorite, fall dessert recipes...apple crisp!  It is so easy to make, and it is absolutely delicious.  This afternoon, I made our first apple crisp of the season with apples we bought at the orchard this weekend, which is really the best way to enjoy apple crisp!

(Just want to mention, too, that it is very easy to make this recipe gluten-free and/or dairy-free.  I have made it gluten-free many times, and it is always just as delicious.  To make it gluten-free, just substitute gluten-free flour and gluten-free oats, and to make it dairy-free, just use non-dairy butter!)

Apple Crisp (from one of my well-loved cookbooks, Better Homes and Gardens)

5 cups sliced, peeled cooking apples
2 - 4 T. sugar
1/2 c. regular rolled oats
1/2 c. packed brown sugar
1/4 c. all-purpose flour
1/4 tsp. cinnamon, nutmeg, or ginger (I always use cinnamon, and lots of it!)
1/4 c. butter
1/4 c. chopped nuts (We love nuts, so I always include chopped walnuts.)

1. Place sliced apples in a greased, 2-qt. square baking dish.  Stir in the sugar.
2. For topping, combine the oats, brown sugar, flour, and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Stir in the nuts.  Sprinkle topping over filling.
3. Bake crisp at 375 for 40 minutes or until the fruit is tender and the topping is golden.
4.  If desired, serve warm with ice cream (This is a must in our house!).

Hope you enjoy some relaxing dessert time this fall!
Off to enjoy mine...