Fall Rite of Passage: Apple Picking (+ Baking Apple Crisp)

It doesn’t matter if it’s 95 degrees or 65 degrees on the fall equinox – the prolific change of season indicates a right of passage for American citizens. For the basics, it means PSLs, leggings and Ugg boots. For the significant others of these basics, it means pumpkin beer and apple picking.

Ladies and gentleman, I am a PROUD basic. Hence why my mom and I drug my dad and hubs out to Eckert’s Belleville Farm for a morning of apple picking, pumpkin patching and wagon-riding.

hubs

Basic tank courtesy of Target, obvi.

Unfortunately for us, the apple picking left a lot to be desired (thanks Global Warming), but we did find the perfect pumpkin, which is prominently displayed on my front porch (along with my monogram pumpkin, surrounded by burlap and fall leaves. Did I mention I’m basic?) Lucky for us, Eckert’s was prepared for the apple-hungry, and provided bins full of golden delicious and Jonathan apples.

Andy & I have an unwritten agreement – he will go apple picking with me as long as I come home and make apple crisp. Sounds fair, right?

WRONG.

I am getting the better end of the deal, because I enjoy apple picking, baking AND the taste of this gooey apple crisp, courtesy of Tastes Better From Scratch. It’s been repinned over 400k times – try it yourself and tell me you don’t love it.

applecrisp

For the filling:

  • 3-4 apples (I used Jonathan my first go round, and Golden Delicious for the second)
  • 3 tablespoons melted butter
  • 2 tablespoons flour
  • 3 tablespoons milk
  • 1 tablespoon lemon juice (to keep the apples from browning)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 cup brown sugar
  • dash of salt

For the crumb topping:

  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/3 cup butter
  • pinch of salt

Instructions:

  1. Preheat oven to 375 degrees.
  2. Slice apples thinly and add to an 8×8 baking dish.
  3. In a medium bowl, add crumb topping ingredients, cubing butter.
  4. Using a pastry blender (or a whisk), blend ingredients together until butter forms into crumbs.
  5. In another bowl, mix butter, flour, milk, lemon juice, vanilla, cinnamon, brown sugar and salt until smooth.
  6. Pour mixture over apples.
  7. Add crumb topping evenly on top of apple mixture.
  8. Bake for 30-35 minutes, until topping is brown.

This recipe is best served hot, but I’m not about to stop you from throwing a big scoop of vanilla ice cream on top.

Take a shot and let me know how it turns out! 

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