Recipe: Apple Crisp

Have I ever told you that I'm a terrible cook? I can make donuts and cakes no problem and pride myself in being able to whip up a really great creme brûlée, but cooking just never seems to turn out right. I try to taste as I go and I follow the recipe in front of me, but I'm rarely excited by anything I cook. But with the heavy snow a few weeks ago + living on a small street in Philadelphia that's low on the plow list, I suggested we stay in and cook at home even though that makes me uneasy. We kept it simple: pasta, Italian chicken sausage, a salad, and apple crisp. Why apple crisp? Because A) I always have 90% of the ingredients on-hand, B) It's one of my favorite desserts and everyone likes it, and C) if dinner is a disaster, at least we have apple crisp we can smother in ice cream and forget about it.

All in all, nothing with dinner was a disaster (because it was pasta, even I can manage that), we ate at my dining room table and I remembered to light the candles, and then we promptly devoured half this pan of apple crisp. Done deal. 

Apple Crisp

Yields 6–8 servings

For filling:
4 apples (2 granny smiths, 4 honey crisps), sliced
1 tablespoon flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup brown sugar, packed

For topping:
1 cup flour
1/3 cup brown sugar
1/3 cup quick oats
1/2 stick butter, melted
1 teaspoon vanilla extract

Preheat oven to 375 degrees and butter a 9x9 inch glass baking pan.

Mix sliced apples with flour, cinnamon, nutmeg, and brown sugar until apples are coated. Set aside. In a medium sized bowl, mix melted butter and vanilla with flour, oats, and brown sugar. Add apples to the greased baking pan and even them out. Using your fingers, crumb the topping into small pieces over the top of the apples. Bake for 30-40 minutes until the top is golden brown and apples tender. Top with ice cream and maybe a little caramel sauce. Eat leftovers for breakfast.

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