The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

A Crisp to Share

Blaise Doubman

So, last time I went into Hobby Lobby, which was not that long ago, I noticed that not only had the Fall stuff been out for awhile but they were starting to put their Christmas stuff up to! Which lead me to wonder, who makes up the dates and times when this stuff starts going up? I asked an employee there why their Christmas stuff is released so early and she said it is because of the crafters and people wanting to get ahead on their projects. Which makes sense in a way but who wants to see Christmas trees out and on display in August? No wonder people are ready for Christmas to be over every year, having to look at it for seven months. But that is just sad. I have always loved Christmas and even burn scented Christmas candles all year long.

Well, the recipe I am sharing here today is a Holiday type recipe that you will want to cut out and save. Or, if you want and I will not judge if you do, go ahead and make it now! This recipe is super simple to make but it is different than most crisp recipes. The difference with this one is for sure the size of the pan. I even decided to name the recipe after it. This recipe is perfect to take to Church pitch-ins, reunions or functions where there will be a lot of people! Bake this ahead, cover with aluminum foil and place into the refrigerator for a chilled dessert later. Or, take from oven to table, only allowing it too cool slightly. Serve alongside ice cream!

9×13 Apple Crisp

10 cups cored, sliced and diced apples
1 cup white granulated sugar
1 tablespoon white all-purpose flour
1 tablespoon ground cinnamon
1/2 cup water
2 sticks unsalted butter, melted
2 cups quick-cooking oats
2 cups white all-purpose flour
2 cups light brown sugar, lightly packed
1 teaspoon baking powder
1 teaspoon baking soda

Start by preheating your oven to 350 degrees F.

Place apples evenly into 9×13-inch baking pan.

In a large bowl combine the white granulated sugar, white all-purpose flour and ground cinnamon. Pour this mixture evenly over the apples. Pour the water evenly throughout.

In a large bowl combine the melted unsalted butter, quick-cooking oats, white all-purpose flour, lightly packed light brown sugar, baking powder and baking soda until the mixture resembles course pebbles when pressed together.

Crumble the mixture evenly over the top of the apple mixture.

Bake, in preheated oven, for 45 minutes.

Ask and Answer: I have received a few emails about which Martha Stewart cookbook I would recommend for a wedding present. Martha has over 100 cookbooks, so anything that contains a compilation of recipes would be great. I believe she even offers one for newlyweds.