Autumn Crisp

Ingredients and Weight:

• Granny Smith apples, 6 medium (about 3 pounds)
• Brown sugar, 1/2 cup
• Ground cinnamon, 1 teaspoon
• Nutmeg, 1/4 teaspoon
• All-purpose flour, 1/4 cup
• Rolled oats, 1/2 cup
• Butter, 1/2 cup (cold and cut into small pieces)

Preparation Time:

• 20 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Peel and slice the apples thinly.
3. In a large bowl, combine the apples, brown sugar, cinnamon, and nutmeg.
4. In a separate bowl, mix the flour and oats.
5. Add the cold butter cubes to the flour mixture and use your fingers to work it in until the mixture resembles coarse crumbs.
6. Sprinkle the crumb mixture over the apple mixture and toss to combine.
7. Pour the apple crisp into a greased 9x13 inch baking dish.
8. Bake for 45-50 minutes, or until golden brown and bubbly.

Nutritional Information:

• Serving size: 1/8 of the recipe
• Calories: 250
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 100mg
• Carbohydrates: 42g
• Dietary Fiber: 4g
• Sugar: 25g
• Protein: 2g

Dish Characteristics:

• Warm, comforting dessert with a crispy topping and tender apples.
• Perfect for autumn gatherings or as a side dish for grilled meats.
• Easy to make with ingredients commonly found in American supermarkets.

User Comments:

• "This autumn crisp is the perfect dessert for a chilly fall evening. It's warm, comforting, and has just the right amount of sweetness."
• "I love the contrast between the crispy topping and the soft, juicy apples. It's a crowd-pleasing dessert that everyone enjoys."
• "I've made this recipe several times and it always turns out great. It's a simple recipe but it packs a lot of flavor."

Special Precautions and Tips:

• If you don't have granny smith apples, you can substitute another tart apple variety, such as braeburn or jonagold.
• Serve the autumn crisp with a scoop of vanilla ice cream or whipped cream for a decadent treat.
• To make ahead, prepare the crisp as directed and refrigerate for up to 24 hours before baking. Bring to room temperature before baking.