One of my favorite fall activities is, has been, and always will be apple picking. I’m from the Midwest, what can I say. I recently graced an apple orchard with my presence and had a great time. I also then made an apple crisp post-orchard and figured I’d share some fall, apple magic here on the blog.
P.S. Apples are a way better fall scent than all things pumpkin. Apple Cider > Pumpkin Spice. Don’t debate me.
Mama’s Apple Crisp
4-6 apples (not Red Delicious)
2 sticks of melted butter
1.5 cups of brown sugar
2 tablespoons of vanilla extract
A box of yellow cake mix
Peel and core the apples.
Dice them and put them in the pan you plan to bake the crisp in.
Stir in the brown sugar – you want it to coat the apples (and honestly it should sort of melt into them).
Stir in the cake mix. My mom/I like to leave a layer of mix on the top to give it a nice crust.
Pour the melted butter on top.
Bake at 350 degrees until golden brown. It takes about an hour. You want to cover the dish so the apples cook through and then when it begins to bubble in the oven uncover so the top will brown and crust up.