Like lasagna, apple crisp is something I don't futz with much. It's a dish that contains few ingredients to create a comforting, familiar dessert. It's also so easy to put together that you can have a fresh batch every afternoon, filling your house with the scents of apple pie.
Using fruit as a base for desserts is a way for me to still get some nutrient in my body, regardless of the fact that I usually end up picking off the "crisp" part, and eating the apples only once my stomach aches from eating tablespoons of butter and brown sugar. So, lesson learned: fruit desserts have potential to be healthy. And, if you're like me, once you've picked off the topping all you're left with is soft apples. See? Health food.
This is a very basic, even homely recipe, but one that I've been using for years. It's fool proof, easily adaptable for any fruit, and delicious. I also think it tastes better cold, the next day, but maybe that's just me.
- 2-3 large baking apples
- 1T lemon juice
- 1/2 cup all-purpose flour + 1T
- 1/2 cup rolled oats
- 1/2 cup butter, softened (1 stick)
- 3/4 cup brown sugar
- 1 tsp cinnamon + 1/2 tsp
- 1/4 tsp nutmeg
- Preheat oven to 375.
- Peel and thinly slice apples. Toss in lemon juice, 1/2 tsp cinnamon and 1T flour. Spread apples evenly on the bottom of a 9in pie plate or baking dish.
- In a bowl, mix together flour, oats, sugar and remaining spices. Cut in butter and mix, using your fingers, until mixture is crumbly and the butter is evenly distributed. Sprinkle mixture on top of the apples and bake for 40 minutes, or until top is golden and apples are bubbling.