In Minnesota, apple crisp reigns as the ultimate comfort food. Just the smell of warm apple crisp brings back found memories of fall and family. The brisk gray days of November bring Minnesotans back indoors. As we nestle in for a long winter, what could be more comforting than a warm bowl of homemade apple crisp topped with a melting mound of real whipped cream?
How ‘bout Those Minnesota Apples
Minnesota Grown apples make this easy to bake dish even better. Wealthy, Redwell, Sweet Sixteen, Cortland, Regent, Fireside, Honey Gold, Haralson and Honey Crisp are in season at the beginning of November. Now, how ‘bout those Minnesota apples? The Edina Eater believes there are none better.
The fruit orchards of Edina are long gone as a casualty of suburban expansion, but other areas of Minnesota still grow fine apples. Every year the Edina Eater makes at least one excursion to Long Lake to visit the Dumas Apple House. At Dumas, apples are serious business. From the floor to the ceiling, the farm stand is decorated with everything apple. The aroma of fresh orchard apples permeates the place.
With so many flavorful apples, it can be difficult to decide what kind is really the best. The selection was harder this year since the health department put the kibosh on sampling. The row of taste testing sections for each apple variety stood empty and the Edina Eater lamented. Like people, all the apples have their good qualities, unique variables and less flattering qualities with even an occasional bruise or blemish. It really comes down to a matter of taste. Today, Haralson and Honey Gold were top picks. These apples glisten with spicy fruit flavor without any wax.
Some apples are more sweet or tart. Others have a longer storage life. The texture can vary from soft to teeth-crunching crisp. This time of year apples tend to be more on the snappy side. The last crop brings extra crisp, flavorful apples. They are worth the wait. The best baking apples tend to be crispy ones. The perfect batch of homemade apple crisp is just one orchard away!
Baking Apple Crisp from Scratch
This apple crisp recipe goes together fast with great results. For more than 20 years, the Edina Eater has made this adaptation of the Damas Family’s original recipe with nothing but success.
Get the best quality, orchard or farmers market apples that you can find and give this apple crisp a try. Minnesota apple crisp with coconut and walnuts has all the sweet aromatic flavors of fall in one dish and all the comforts of home.
Minnesota Apple Crisp with Coconut and Walnuts
Ingredients:4-1/2 pounds apples, peeled, cored, sliced 1 tablespoon cinnamon 1/4 teaspoon nutmeg 1 cup all-purpose flour 1 cup oatmeal 1/2 cup brown sugar 1/2 granulated sugar 1 cup flaked coconut 1/2 cup toasted walnuts, finely chopped 3/4 cup melted unsalted butter
Preheat oven to 350 F. Butter a 9 x 13 deep baking dish. Place apples into dish and smooth down to flatten. Top apples with cinnamon and nutmeg. Set apple-filled baking dish aside.
In a large bowl, mix together flour, oatmeal, brown sugar, granulated sugar, coconut and walnuts. Add melted butter and combine evenly. Spread mixture over apple-filled dish.
Top with aluminum foil or glass lid. Bake in preheated oven about 45 minutes until apples are soft. Check about 20 minutes before end of baking time and remove cover so that the topping will turn golden brown. Serve warm with vanilla or cinnamon ice cream or sweetened whipped cream. Refrigerate any leftover apple crisp.
A generous topping of vanilla ice cream or sweetened whipped cream adds to the splendor. For the purist, Minnesota apple crisp with coconut and walnuts also tastes great plain. Either way, be sure to serve this comfort food warm.