Simple Apple Crisp

I eff crisps of all kinds. The eatable, napped sweetened production with the crumbly topping and a shovel of flavouring ice withdraw. It's flawlessness if you ask me.

Today's instruction is a quicker and easier, author classic variant of an apple nipping. Most apple crisps acquire a grumose, disintegrate oat topping. This one has a sugar cook type topping that is thinner and resembles more of a shortbread/sugar cake discernment. It's so goods but I e'er descend backrest this writing because it's so operative.

Try another recipe :
~ Cookie Dough Fudge
~ Lemon Sour Cream Pound Cake
~ Cheesecake Brownies Recipe

Ingredients

• 4 granny smith apples (peel and cut small/thin)

• 1/4 cup light brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup water

• 1 cup all-purpose flour

• 2/3 cup granulated sugar

• 1/2 cup (1 stick) butter, softened

Instructions

1. Heat oven to 375 degrees. Spray a 9x13 baking pan (for a thinner crisp) OR a 9x9 baking pan (for a thicker crisp) with cooking spray and set aside. 

1. In a bowl combine the peeled, and thinly cut apples with the brown sugar and cinnamon. Stir together to mix well and place apples into the prepared pan and evenly spread out. Pour the water over the apples. 

1. Combine the flour, granulated sugar, and softened butter in a mixing bowl. Use your clean hands or a pastry cutter to mix it together. The mixture should be crumbly and resemble wet sand. Sprinkle it evenly over the apples. 

1. Bake for 40-45 minutes. The top should be golden brown and the apples bubbling at the edge of the pan. Serve warm with a scoop of vanilla ice cream and caramel ice cream topping drizzle. 

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