Apple Crisp is one of my favourite things to make. It’s fast and easy to prepare, it’s a warm and cozy on a cold winter’s night, and because it’s apples and rolled oats, somehow it’s OK to have a second helping… and a third.
I’ve tried different variations of this recipe, thinking “If apple crisp is good, then it would be even better with cranberries / maple / rhubarb / pears / walnuts. But really? The old standby needs no improvement. Its perfect the old-fashioned way with just apples.
The recipe below is for a smallish baking pan (8×8), but personally, I would never make such a skimpy Apple Crisp. I use a huge, oval baking dish at least 3-4 times that size. I simply keep cutting up apples until the dish is full (12-15 apples), then double the topping recipe.
Apple Crisp
Heat oven to 375. Recipe below is for an 8×8 pan.
Prepare Apples
- 6-8 apples
- 1/2 cup sugar
Core, slice and peel apples, then mix with sugar and let sit for 1-2 hours. You can skip this step if you are in a hurry, but I wouldn’t – letting the apple sit in the sugar for awhile makes them soft, plump and juicy in the final dessert.
Topping
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/3 cup butter, softened
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
Mix topping ingredients together into rough crumbs, then spread over apples in the baking pan.
Bake for 30-45 minutes, or until topping is golden brown and apples are tender when pierced with a fork.
