Apple Crisp

This is my new favorite crisp recipe!  I have always loved them, but this is so simple and delicious.  Recently, apples were on sale for $1/lb. at our grocery store, so even though it isn’t fall I whipped this up and we ate it all.. in one night.  Next time I will have to double the recipe.

Next post will include the recipe for the Vanilla Bean Ice Cream on top.

Apple Crisp
yield 2 servings if you are pigs like us; normal people would be 4; the book says 8

Filling:
6 cups (1.5 lbs.) of Granny Smith apples, chopped and peeled
2Tbs. sugar
1 Tb. lemon juice
1/2 tsp. ground cinnamon
Topping:
1 cup (5 oz.)  AP flour
1/2 cup (1.5 oz) old fashioned oats
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup (4 oz.) unsalted butter, melted

1.  Preheat the oven to 350 degrees.  Your baking vessel can be a 2.5 qt. ceramic dish (I used the 2.5 qt. Corningware), or pie pan, or 9×9.
2.  In a great big bowl, mix the apples, sugar, lemon juice and 1/2 tsp. cinnamon together.  Let that sit and get juicy.
3,  In another medium bowl, mix up your flour, oats, brown sugar, sugar cinnamon and salt.  Then add the melted butter until it is all crumbly.  Now I think I could have used 6 Tbs. instead of 8 Tbs. to cut down on the fat, but that is up to you.
4.  Pour your apples and juices into the dish.  Using a spoon or your fingers, sprinkle the oat topping on and that’s it.  Throw it in the oven and you’re done.  Let it cook 35-40 minutes and sit 15 minutes so that the liquid doesn’t go everywhere.

Variations:
1.  Strawberry Rhubarb: 6 medium stalks of rhubarb cut into 1/2″ pieces, 2 cups strawberries cut in half, 1/2 cup granulated sugar.
2.  Berry: Mix 5 cups mixed berries, 1/2 tsp. cinnamon and 3-5 Tbs sugar.  30-35 minutes baking
3.  Peach: Mix  6 cups peaches sliced and peeled, 3-4 Tbs. sugar.  25-30 minutes baking

Recipes from “Baking” Edited by Chuck Williams