I grew up eating apple crisp made by my Mother on select weekends and special occasions. I always loved the sweet, crumbly topping better than the apples when I was young, but as an adult I can appreciate the tartness of the apples as a complement.
Somewhere I have her recipe, but I haven't been able to find it for some time. This is what I came up with last year and it works well enough to satisfy my memory!
Reese's Apple Crisp
- 1 cup oats
- 1 cup brown sugar
- 1/2 cup Krusteaz Gingerbread mix
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 cup butter/margarine (1 stick) at room temperature
- 5 large honeycrisp apples, peeled and chopped into approximately 1" pieces
- 1 tbs cinnamon
- 2 tbs vanilla
- 2 tbs lemon juice
- 1 tbs butterscotch schnapps
- 2 tbs Ellie Bluebell Bourbon Vanilla Bean Sugar
- (I also added about 1/4 tsp of freshly grated nutmeg)
- In a small mixing bowl combine all dry topping ingredients.
- Once butter/margarine is room temperature, cut into dry mixture with fork or pastry cutter.
- Spread apple slices over bottom of 9"x12" baking dish.
- Combine filling wet ingredients and pour over apples, tossing to coat
- Combine filling dry ingredients and sprinkle over apples, tossing to coat
- Bake at 350F until topping is golden, about 45 minutes.