Fresh Washington Apple Crisp w/ Cinnamon Streusel Biscuit Crust

While in Washington, it didn’t take me long to notice we arrived right in the middle of apple season. At almost every turn, I saw apple trees with branches bowing at the weight of large, brightly colored apples. I had to force myself not to pull over and pick a pie’s worth of apples. I did pull over and knock on a few doors, hoping the home owner would give me permission to buy some of their apples ((no one came to the door — and I know they were home)). Thankfully, I eventually came across a roadside stand with freshly picked apples for sale, and with that – I was well on my way to making the best apple crisp of my life.

It just so happened the little roadside stand I found was located on “Emilys Orchard Lane”. It was as if “they” were expecting me. The stands I visited were all unattended and on the honor system. It was as if I had stepped back into the 1950’s – I would have LOVED to stay there!

I found two types of local apples, one green, Granny Smith type that was perfectly crisp and tart. The other was a pale pink and red speckled sweet apple. I love using a combination of apples in my apple pies and crisps – it really boosts the apple flavor.

The hardest part of this recipe is peeling and slicing apples – but that is just part of the process, right?

These apples were prone to turning brown quickly – I assume it was due to their non-modified, heirloom nature. I simply soaked my apples in some water and lemon juice, which kept them from turning completely brown.

Once the apples are peeled and sliced, this is a quick process ((that is if you don’t have 4 kids coming in and out looking for taste tests)).

Simply coat the dish with butter and layer apples with a sprinkling of brown sugar, a light dusting of flour, cinnamon, a few pats of butter and 2 or 3 pinches of salt. Bake the apples off for about 20 minutes before topping with the cinnamon biscuit dough and oat streusel. This helps the apples to get cooked through without burning the biscuits. ((’cause no one likes burned biscuits!))

The biscuit topping is a twist on Julia’s Baking Powder Biscuits. I reduced the volume by one-third and added a hefty dash of cinnamon and ¼ cup sugar ((except for the milk & baking powder – I will tell you about that in the recipe)).

As with the biscuits, it is important not to overwork this dough. A few good stirs and you are ready to get it atop the apples.

I blame indecisiveness or gluttony ((or maybe both)), but either way, I gave this crisp TWO toppings. After the cinnamon biscuit dough is dolloped over the apples, sprinkle the dough with mixture of oats, cane sugar, cinnamon, flour, butter & salt.

Bake until the center of the biscuits is set and the streusel topping is crisp.

The Washington apples baked off marvelously. They stayed firm and the two apple varieties provided the perfect balance of sweet & tart. The streusel topped cinnamon biscuits made the crisp one tick shy of flagrantly indulgent; moist, fluffy cinnamon-sugar biscuits covered with a buttery, crisp cinnamon-oat streusel. The first bite almost popped my pant’s button. A scoop of Tillamook Salted Butterscotch ice cream shoved this dessert right into the realm of egregious, in a good way.

It was so tasty, I forgot to snap a photo until the next day. By the time I got around to taking a pic, we were out of Salted Butterscotch – now that really IS egregious!