Freezer-Friendly Apple Crisp

This apple crisp recipe can be prepped and frozen for up to 9 months — when you’re ready to enjoy it, just pop it into a hot oven, straight from the freezer. It’ll be ready to serve in about an hour. Top with a scoop of vanilla ice cream and your’ll be in apple crisp heaven.

Pile the prepared apples in a pan. You can bake this recipe in a standard baking dish, but when I’m making it to store in the freezer, I like to use disposable “half size” foil pans so I can keep my glass and ceramic baking dishes available for use in the kitchen. I cut the apples about 1/8-inch thick and 1 inch or so wide so they fit easily on a fork or spoon.

Fun fact - when consuming something that can be eaten with either a spoon or a fork, I’m team spoon.

The topping is easily stirred together and spread evenly over the apples.

Seal the pan well with heavy duty aluminum foil and label with date and cooking instructions. If you don’t have heavy duty foil, use a double layer of regular foil and crimp it well.

Bake as directed and enjoy!

Items used to make this recipe:

(affiliate links)

• my favorite apple peeler https://amzn.to/3HsvdVw

• disposable “half size” foil pans https://amzn.to/3eCIUoz

• 9x13 casserole dish https://amzn.to/34aVZnf

• heavy duty foil https://amzn.to/3FMcHY6

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Freezer Friendly Apple Crisp

makes one 9x13 casserole dish

Printable Recipe

Ingredients

• 3 pounds apples, peeled and sliced thin (golden delicious or gala)

• 2 cups all purpose flour

• 1 cup brown sugar (light or dark)

• 1 cup old fashioned rolled oats

• 1 cup unsalted butter, melted

• 1/4 teaspoon fine salt

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350F and coat 9x13 baking dish with butter or nonstick spray.

2. Place sliced apples in prepared pan, spreading into an even layer.

3. Make the crisp topping by stirring together the remaining ingredients until no dry ingredients remain and clumps start to form.

4. Sprinkle the crumb topping evenly over the apples.

5. Seal pan with heavy duty foil or double layer or regular foil.

6. Bake immediately for 30-40 minutes. From frozen, bake covered for 20 minutes, then uncovered for 30-40 minutes more.

Notes

• Slice apples 1/8-inch thick and about 1-inch wide.

• I suggest using apple varieties that hold their shape well during baking and have a light, sweet flavor (such as golden delicious or gala). The only sugar in this recipe is found in the crumb topping so I avoid using tart apple varieties (like Granny Smith).

• I like to make multiple batches all at once and use disposable half size, deep, steam table pans for storage in the freezer (equivalent to a 9x13 pan). Sometimes the pans come with covers, otherwise cover with a layer of heavy duty foil (or a double layer of regular foil).

• When serving warm, I like to top with vanilla ice cream. When serving cold, I like to top with freshly whipped cream.

Old Fashioned Pound Cake

Although ingredient amounts can vary, pound cake is traditionally made with a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs. Most recipe also contain leavening agents such baking powder or baking soda, but this recipe doesn’t call for either. So how does the cake rise? In baking, there are 3 kinds of leavening agents: 1) biological (from yeast), 2) chemical (from baking soda or baking powder), and 3) steam (from water) - in this case steam is created when the water content in the eggs reaches 212F.

Another thing that sets this recipe apart is the use of ground mace. Mace is a web-like aril found wrapped the nut of a nutmeg seed which is dried and ground. Mace is used in sweet and savory recipes (bratwurst). It adds a delicately warm and distinctive flavor. If you don’t have ground mace, feel free to make the recipe without, but I highly recommend it.

Items used to make this recipe:

(affiliate links)

• loaf pan (single recipe) https://amzn.to/3HLvCmE

• baker’s joy https://amzn.to/34DbRiT

• bundt pan (double recipe) https://amzn.to/3E955hJ

• mini loaf pan https://amzn.to/2YHYSZT

• pure vanilla extract https://amzn.to/3ovS9fE

• ground mace https://amzn.to/2YOF5bm

• nonstick baking spray https://amzn.to/2XeWPw4

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Old Fashioned Pound Cake

makes one 8x4-inch loaf (see notes below to double recipe)

Printable Recipe

Ingredients

• 2 cups all purpose flour, sifted

• 1/2 teaspoon ground mace

• 16 tablespoons butter, room temperature (1/2 pound)

• 1 3/4 cups granulated sugar

• 5 large eggs, room temperature

• 1 tablespoon lemon juice

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325F and place rack in center position.

2. Prepare 8x4 loaf pan with baking spray (like Baker’s Joy).

3. In a small mixing bowl, whisk together the flour and ground mace; set aside.

4. In the bowl of a stand mixer fitted with the whip attachment, cream room temperature butter (see notes below) and sugar together for 5 minutes.

5. Add the eggs, one at a time; waiting 20 seconds after each addition.

6. Add the pure vanilla extract and lemon juice; mix just until combined.

7. With the mixer on low, slowly add the reserved flour mixture just until no trace of dry flour remains.

8. Pour batter in prepared pan and bake for 1 hour and 15 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

9. Cool in pan for 10-15 minutes before turning out of pan; cool completely on a rack before serving.

Notes

• Recipe can also be baked in mini loaf pans or double the recipe and bake in a bundt pan (baking times will vary).

• Be sure to use room temperature butter (around 70F). Creaming the room temperature butter and sugar together as directed above contributes to a nice rise. If the butter melts, it won’t be able to suspend those air bubbles and your cake will be dense and greasy.