Apple Crisp or Croustillant aux pommes

apple_crumbleApple 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.

 

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