My apple trees are exploding with apples. The air is cold, the leaves are turning, fall is here with means that it is apple crisp season- my favorite time of year.
Apple crisp is the only dessert that I can never resist when I see it on a menu or in a cafe. If it’s there, I have to try it. My favorite version is my own, and I don’t mean to brag. Still, I am always in the mood for a bite of buttery streusel, nuts, and tangy apples. I can never deny a crisp.
To that end, I like to transform more of my fall foods into apple crisp. Apple and oatmeal cookies replace oatmeal raisins. Berry parfait? Cinnamon apple parfait! Pumpkin bread? I do love pumpkin pie season, but apple crisp will reign supreme always. Apple bread topped with nutty streusel for me, please.
This is dessert, breakfast, tea, snacktime- this is the perfect slice of heaven for fall. And I am going to devour it!
1 stick butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 MacIntosh Apple, peeled, cored and diced
1/3 cup brown sugar
2 teaspoons cinnamon
4 tablespoons brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup chopped pecan
Preheat the oven to 350 degrees F; prepare a 9 by 5 inch loaf pan.
Toss together the apples, brown sugar and cinnamon; set aside.
Toss together the topping ingredients and set aside.
In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time until blended. Mix in the vanilla extract.
Whisk together the salt, baking power and flour. Stir into the butter mixture. Add the milk and beat until smooth.
Spoon half the mixture into the loaf pan then spread with half the apples. Top with the remaining batter and sprinkle over the apples. Push the apples into the batter then sprinkle over the topping.
Bake for one hour in the oven or until a toothpick inserted in the center comes out clean. Allow to cool for one hour before slicing. Enjoy!