By Angela, Studio Assistant at Packer Creek Pottery
Who doesn’t love Apple Crisp? It is the quintessential fall and winter dessert.
Every October, a small Ohio town located a few short miles from the Packer Creek Pottery gallery in Genoa, has their much anticipated Apple Festival. It’s during that time that my family and friends flock to my house for my home-baked apple crisp made with fresh, local apples.
What started out as just a small family gathering, has slowly spread to include friends and lately, even friends of friends and their families. Before I knew it, I had a living room full of people watching football and anxiously awaiting for that oven door to open.
This year I decided to “up my game” and instead of baking in my shallow aluminum pie pans, I upgraded to pottery pie bakers from Packer Creek Pottery. Everyone loved the new and improved deep dish apple crisp. Now, if only I could upgrade my hand peeler to one of those spinning, automatic things…
The pottery pie baker makes for a beautiful presentation and comes in a wide variety of styles, but the best part is that it practically just rinses clean—making clean up a snap.
So, if you’d like to attract a house full of people via apple crisp aroma, then give this recipe a try in one of the Packer Creek Pottery Pie Bakers—don’t say I didn’t warn you!
In medium bowl, combine crumb topping ingredients with a fork until it resembles small crumbs. Refrigerate while preparing filling.
Apple Crisp Filling:
Combine melted butter and flour until well blended. Then add milk and vanilla, stir well.
Stir in brown sugar and cinnamon.
Pour over apples and gently toss to coat.
Evenly spoon apples into baking dish and thickly sprinkle on crumb topping.
Bake at 375 degrees for 30-35 minutes, until topping is golden brown and set.
Serve with vanilla ice cream.
