MMMMMmmmm apple crisp makes my apartment smell like a yum factory. I went apple picking back in September and I’m still sitting on a bushel of apples. The other night when my boyfriend was craving something sweet I whipped up some apple crisp.
I haven’t made apple crisp since high school. It’s so easy to make I just forget all about it. It’s also not something I usually want sitting around the house because this happens (see photo above, nom nom nom). It’s much easier to pack up a bag of cookies and send them off to work, a heavy dish of apple crisp however, not the easiest to transport via subway. Heavy dishes of apple crisp left at home can lead to excessive apple crisp eating = deliciously dangerous.
This recipe is adapted from this awesome book I grabbed at work a few years ago Mad Hungry: Feeding Men and Boys.
4 medium apples (granny smith are preferred but I used whatever I had from picking)
2 Tbsp white sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
2 Tbsp cold unsalted butter cut into small pieces
3/4 cup rolled oats
1/2 cup brown sugar (light or dark)
1/4 cup walnuts or pecans, coarsely chopped
3 Tbsp flour
1/2 teaspoon salt
6 Tbsp cold unsalted butter, cut into small pieces
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of cloves
Preheat oven to 400 degrees F. Position rack in center of oven. For the fruit filling, peel, core and cut apples into 1/2 inch wedges place in medium bowl. Toss apples with the sugar, cinnamon and flour. Pour into a buttered 8×8 square baking dish or one of similar size. Scatter cut butter pieces on top.
Take same medium bowl as before (don’t worry about cleaning in between) and combine topping ingredients; oats, brown sugar, nuts, flour, salt and spices. Cut in butter pieces using a pastry blender, fork or two knives to combine until crumb topping forms together. You want pea size topping clumps. Sprinkle the topping mixture over the apples in pan covering all apples. Bake on center oven rack for 40-45 minutes until the topping is dark golden and apples are bubbling. Cool slightly on wire rack and serve in bowls. Served with vanilla or cinnamon ice cream makes this an extra special treat!