Wednesday, October 21, 2009

Apples for Him: Fresh Fruit Crisp

My husband loves apples in all of the forms they can be eaten in. I pack an apple in his lunch everyday, and he’ll gravitate towards an apple dessert whenever it’s on the menu. I don’t make apple desserts for him as much as I should could. While I also enjoy this crisp, juicy fruit in it’s raw form, if I’m going to indulge in dessert, I’d rather do it with chocolate!

This time of year is the perfect time to cook with apples, as they are everywhere! While my husband would probably prefer an apple pie (which I’ve only made for him once ... come on, what are the two of us going to do with a whole apple pie?), I opted to make apple crisp.

My apple crisp recipe is much easier than some other apple desserts (like strudel, turnovers, pies, etc.) because instead of mixing and rolling dough, you make an easy crumbly topping (this is my favorite part of the dish, which we refer to as the “goodness”). Several years ago we gave my sister one of these contraptions from Williams-Sonoma for Christmas. She has gotten a lot of mileage out of it over the past few years and seems to be cranking out homemade applesauce regularly. (Even my two-year-old nephew can help operate this appliance!) This will make your apple desserts come together quite quickly!

I made this crisp recipe with only apples, but you can use any fruit that you want – pears, peaches, etc. My mother suggested adding a couple tablespoons of Grade B Maple Syrup to the apple filling (I didn’t have any at home, but plan to try her recommendation next time.)

Fresh Fruit Crisp

For Fruit Filling:
6 or 7 apples*, sliced and peeled
1 teaspoon ground cinnamon
1 teaspoon lemon juice

For “Goodness” Topping:
¾ cup all-purpose flour
1 cup rolled oats
¾ cup brown sugar, firmly packed
½ cup butter, at room temperature

Preheat oven to 375ºF.

Place fruit in a 2-quart casserole dish or a 9x13 pan. Sprinkle with cinnamon, water and lemon juice.

In a large bowl combine all ingredients for topping. Using a pastry blender (or a fork) mix until texture is crumbly. Sprinkle over fruit.

Bake for 25-35 minutes, until fruit is tender and topping is golden brown. Serve with vanilla ice cream.

* You can use apples, peaches, nectarines, apricots, plums, pears, berries, or any combination of them. Use whatever fruit is fresh, and experiment to find your favorite combination!


  1. Mmmmm... apples!! I miss the cider mill so much. You'd think we'd have many out here in Washington (Washington Apples, hello!) but it's all on the east side of the state across the mountains. No apple orchards or cider mills near Seattle. Poo.

    You know, every time I read your blog I can't help feeling sorry for my children. First of all, I am not a very good cook. Second, I have a crappy camera and I take lousy pictures. My poor kiddos must suffer with mediocre meals and unimpressive photographs of their childhood. Ah well, I guess we all need something to aspire to. :)

  2. No cider mills near Seattle? You can always go into the city to get yummy doughnuts at Dahlia Lounge!! I think their donuts and Parmenter's tie at the top of my doughnut list. I think three kids should give you good odds of hoping that one of them will have talent in the kitchen! Get them a little Fisher Price toy kitchen and maybe soon enough they'll start churning out meals for mom! ;)

  3. This looks absolutely delicious! And I have really been in the mood for apple crisp. Yum!!