Apple crisp on the rise in fall

Grand Central's Lisa McCartney gives readers an inside look at how to make an Apple Crisp.

It is said, an apple a day keeps the doctor away.

There may be truth to this old saying. Apples provide a body with flavonoids, pectin, and antioxidants. These awesome nutrients can help prevent heart disease and bone loss, aid digestion and may lower cholesterol levels.

Apples are great as a grab-and-go snack. They travel well, they’re not too messy and if you can’t find a garbage can when you get to the core, it will decompose or get eaten by small critters if left on the ground.

Of course apples can be unhealthy too. Apple pie, apple crisp and baked apples take that healthy apple and combine it with loads of sugar and spices. The upside is you’re still getting a serving of fruit.
Yes, raw apples are way better for you than apples baked into a sticky, gooey goodness of sugar and spices. Unfortunately, I prefer my apples as the latter choice.

Apple crisp is probably my favorite of apple dishes. This ranks much higher for me than good ‘ole American apple pie.

I have tried many different recipes for apple crisp over the years. I had just never found one sweet enough, until recently.

Remember caramel apples? Sticky, gooey goodness wrapped around a healthy apple. Sometimes healthy food needs a boost to make it more edible. Wrong, I know…but true.

So, forget the sugar, I’ve moved on to caramel. Yes, caramel in apple crisp.

This is the best recipe for apple crisp I have ever made. It’s the grown up version of that caramel apple, where you toss in a few whole grains to try and make it healthier. I did say try.

Of course, I highly recommend topping this off with ice cream and the left-over caramel syrup.  Well, there goes the trying to make it healthy.

Caramel-Apple Crisp
1/2 cup caramel topping

1/2 teaspoon ground cinnamon

6 large baking apples (about 2 3/4 lb), peeled, cut into 1/2-inch slices (about 6 cups)

2/3 cup Gold Medal® all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter or margarine, cut into small pieces

2/3 cup quick-cooking oats

  1. Heat oven to 375°F.
  2. In large bowl, stir together caramel topping and the cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 8-inch square (2-quart) glass baking dish.
  3. In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
  4. Bake 45 to 50 minutes or until apples are tender and topping is golden brown. If desired, serve with whipped cream and additional caramel topping.

Makes around 6 servings.

Recipe obtained from Betty