From the 'Burg to Your Kitchen

This little section has taken a long summer vacation, but we are back for fall. When I think of fall, besides pumpkins, I think about apples.

A few weeks ago teaching at Bright Beginnings in Roaring Spring, we had "A is for Apple" Week, where we talked about Adam & Eve, the life cycle of an apple and the different parts of an apple. At the culmination of the week, we taste tested different kinds and colors of apples to determine which one was our favorite.

This inspired a new recipe – apple crisp. Apple crisp brings many fond memories back including my mom always getting apple crisp at the Dream restaurant in Hollidaysburg. I can only hope this recipe is as good as theirs.

Easy Apple Crisp

Filling

5 cups fresh apples, sliced

1/2 cup granulated white sugar

1/2 tsp. cinnamon

1 tsp. vanilla extract

Topping

1/2 cup flour

1/3 cup old fashioned oats

2/3 cup packed brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1/2 stick butter, melted

Directions:

Preheat oven to 350 degrees. Grease a deep dish pie plate with cooking spray and set aside.

Combine the apples with the sugar, cinnamon and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.

In a separate medium-sized bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the apples.

Bake for 45-60 minutes until fruit is soft and the topping is golden brown. Serve warm with some vanilla ice cream.