Does anyone have a recipe for apple crisp?

I used to make this recipe all the time:

Apple Crisp

Thanks Kim I printed it and will try it then let you know. Unfortunatly I can't get paked brown sugar here or never have before. anybody know where you can get packed brown sugar in Florence?

Did you try the unrefined sugars by Commercio equo e solidale?

There is one of these stores right next to my shop on Via Ghibellina called Equoland. They have among other things really good chocolate which is hard to resist and the unrefined brown sugar but this sugar is not like the hard packed brown sugar that is available Stateside.

Angie.. you can get brown sugar at the vivi market near the medici chapel.. and sometimes at the market..and even at the COOP.. you want the softer brown sugar not the demerara..grainy one.. and packed.. just means pushed in firmly to the measuring cup...not how it is sold..

I don't know if you like cranberries or not, but here is a recipe that we all love (even my hillbilly sister who thinks I eat "funny":

Cranberry-apple Crisp

3 c. cranberries (12-oz. pkg.)
2 large apples, unpeeled, cored and sliced thin. (you can use “Northern Spy”, “Winesap”, or “Rome” apples.)
1/2 c. sugar
1 tsp. cinnamon
1/4 c. all-purpose flour, divided
2 Tbsp. packed brown sugar
3/4 c. rolled oats (regular or quick), or Grape Nuts for a crunchier topping
1/2 c. chopped walnuts
3 Tbsp. butter or margarine, melted.

Pre-heat oven to 375 degrees. In a large bowl combine cranberries, apples, sugar, cinnamon and 1 Tbsp. of the flour. Transfer mixture to a greased six-cup shallow baking dish and set aside. In the same bowl (no need to wash it), combine remaining flour, brown sugar, oats (or Grape Nuts) and nuts. Stir in melted butter or margarine and mix well. (Mixture should be crumbly). Sprinkle oat/Grape Nut mixture over fruit mixture. Bake 40 minutes or until lightly browned. Let stand for 10 minutes. Makes eight servings. Note: If you prefer a higher ratio of fruit to crust, use four cups of cranberries, three apples and 2/3 cup sugar.

I'll be in Rome in two weeks; I can bring brown sugar if you want to retrieve it

I think I've been able to get brown sugar at the Coop before. And like Judy says, just pack it into your measuring cup to get the correct quantity.
My recipe is very similar to Kim's except I put chopped pecans or walnuts in my.
I have a friend who puts toasted coconut on top of hers as a garnish. Sounds horrible, but tastes good.

Usually I make apple crisp with plain ole white sugar.
Not because I think it is better - only because when I want apple crisp I want it NOW therefore driving 25 kms to find something that resembles brown suger just isnt an option.

My recipe is to cut up apples - sprinkle a tablespoon of sugar and a couple shakes of cinnamon - mix together- throw in a baking dish and top with a mixture of butter, sugar, flour, and oats (if I have them) -- sometimes I also add chopped up walnuts in the mixture.

Bake for 25 minutes and its done

Thanks Kim for the offer about bringing Brown Sugar. I will pass and try to go where Diva says and then pack the sugar.

Arcobaleno, I have had cranberry apple crisp and love it, though here is another ingredient that we cannot get here: cranberries.

Right now I am at the seaside and don't have email or a good way to make applecrisp. As soon as I return to Firenze I will make it and tell you all about it.

Can't beat the sunsets here on the Etruscan coast. Apple crisp will have to wait.

Angie

Apple crisp, you say? ...hmmm, funny, I just made it yesterday for a post-Christmas, post-New Year's dinner...my "non-recipe" is like kel's...

Slice and core a few apples...MacIntosh preferably
Fill a big baking dish...9"x 11" or bigger...3/4 full of sliced apples, add bunches of fresh or frozen cranberries/raspberries/blueberries or whatever's available to add a little tang...sometimes even rhubarb
Pour in some (1/2 cup?) good quality apple juice, fresh-pressed is good...
Sprinkle a good shake of cinnamon over the fruit.
In a large bowl, mix some butter (1/2 to 3/4 cup?) with some brown sugar (3/4 - 1 cup?)...and I love it with demerara sugar
Add flour, cutting it in until it looks right (???) and then cut in a handful of oatmeal, a shake of salt and a larger shake of cinnamon.
Spread the crumbs over the fruit, press down a little to pack it into the fruit
Bake at 350 degrees F. for 1/2 - 3/4 hour, let stand til just warm and serve in bowls with good-quality ice cream or a dollop of whipped cream, or even with fresh cream poured over the crisp.
Double-yum!!!...and it is also fabulous with fresh peaches, when they are in season. I love the corners of the crisp, where the juice bubbles up and makes a toffee-like mess of the edges of the dessert, so I started adding good quality apple juice to the crisp, to guarantee sticky corners!

I learned to make this by watching my grandmother, and she always made it up as she went along. That used to make me a little crabby, 'cause I wanted "the RECIPE, Grandmom!" Today, that is how I make it, and I'm no longer crabby about her inventiveness, I'm grateful!

"...and after the dinner is finished, the dishes wiped and put away, a fresh bowl of apple crisp with a great scoop of vanilla ice cream makes the day complete..."
Brenda