Eckert’s Apple Crisp
For seven generations, the Eckert family’s approach to fruit desserts has been to use simple ingredients and to allow the fruit to be the feature of the dish. This apple crisp is a perfect example of that. Simple flavors gently enhance crisp, fresh-picked apples in a delicious dessert. Most recently, we made this recipe in our cooking classroom where we used a combination of golden delicious and Fuji apples. We still have good supply of those varieties in our Country store. In fact, if you love a crisp, sweet apple, you can still pick Fuji apples at all 3 of our pick-your-own farms! (Visit us at eckerts.com for picking hours.)Since we made four batches of apple crisp to serve in the class, we decided to speed up the peel and slice step, with the Apple Master. We sell an apple peeler-corer-slicer made by Norpro and it works like a dream when you are in pursuit of a large amount of sliced apples.
While the crisp is delicious enough to stand alone, we decided to over-indulge with a side of cinnamon custard from our
and it was met with rave reviews. If you are looking for an Apple Crisp recipe to make year after year, I think you just found it!
Eckert's Apple Crisp
4 large apples, peeled and sliced
1 cup sugar, divided ½ cup butter ¾ quick-cooking rolled oats (we used McCann’s Instant Irish Oatmeal) ½ cup flour ½ cup pecan halves
Preheat oven to 350 degrees. Combine apples and ½ cup of the sugar in an 8 inch square baking pan. With a pastry blender, mix the butter oats, flour and remaining sugar. Once blended, add nuts and sprinkle topping over apples. Bake 1 hour or until topping is browned and apples are tender. Makes 6-8 servings.
P.S. I am still trying to decide if apple crisp can be considered a breakfast food since I have some delicious leftovers. I am going with “yes” since it has oatmeal in it, don’t you think?
Eat well, Angie