Dining

Cent’Anni: Now that Fall has arrived, it’s time for apple crisp!

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Illustration by Nic Petro

Illustration by Nic Petro

When I was growing up, I loved eating little green apples.  Even better, I couldn’t wait to get home from school and have a piece of my mom’s warm apple crisp with a huge scoop of vanilla ice cream!

Enjoy my version of my mother’s recipe…

Caramel Apple Crisp

(Serves 6)

For the apple filling:

8 Granny Smith apples, peeled, cored and sliced small

2 teaspoons butter

1 tablespoon ground cinnamon

1.5 ounce container of reduced sugar caramel dip

Caramel Apple Crisp (Photo by Lucia Montana)

Caramel Apple Crisp (Photo by Lucia Montana)

For the topping:

2 cups oatmeal

1/2 cup brown sugar

2 tablespoons butter

2 tablespoons honey

1 tablespoon ground cinnamon

Directions:

Preheat oven to 350 degrees F.

For the apple filling:

In a bowl mix apples, butter, cinnamon and caramel dip together. Place into a 9 inch x 9 inch baking dish.

For the topping:

Combine oatmeal, brown sugar, butter, honey, and cinnamon in a small bowl.  Stir the mixture until it becomes crumbly. Sprinkle topping over the apples and lightly press down.

Bake for 40 to 45 minutes. Cool 10 minutes before serving.  Serve with vanilla ice cream.

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

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