We’re done harvesting our grapes, but others are just getting started with America’s favorite pastime of apple picking. The fresh, chilly air with the leaves turning colors and the gathering of families makes for special memories, especially when they’re centered around a warm apple crisp. Go ahead and indulge, you won’t regret it!
When trying to decide on a wine to go with your favorite dessert, try to find a good balance between the food and the wine. You don’t want either to overpower the other component and you end up not being able to taste the food or the wine. With a fruit dish, an acidic wine pairs best due to the fruits natural acidity. The sweet deliciousness of the apples calls for a wine that contains subtle hints of citrus aromas and apple flavors and Cambria's Benchbreak Chardonnay displays just those notes with a crisp, fresh finish.
Fall Apple Crisp Recipe | 8 servings
- ¾ cup all-purpose flour
- ¼ cup packed light-brown sugar
- ½ cup granulated sugar + 2 tbsp
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 tbsp fresh lemon juice
- 8 tbsp unsalted butter, cold, cut into small cubes
- 1 cup old fashioned rolled oats
- 3 lbs apples — peeled, cored and cut into ½ inch cubes
- Preheat oven to 375 degrees.
- In a large bowl, mix together flour, brown sugar, 2 tbsp sugar and salt.
- Cut butter into flour until mixture is crumbly (cut butter using pastry blender or knives). Add old-fashioned oats (do not use quick-cooking oats) and using your hands, toss and blend mixture until large clumps form.
- Transfer to freezer to chill while you prepare the apples.
- In another large bowl, toss apple cubes with lemon juice, cinnamon and ½ cup of sugar.
- Spoon apples into shallow 2-quart baking dish and sprinkle with chilled topping mixture.
- Tip — place baking dish on a rimmed baking sheet.
- Bake 55 to 65 minutes until golden in color and bubbling.
Enjoy the sweet taste of fall this season with this delicious apple crisp recipe!
Written By: Kristin Mansky