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
Ingredients
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
Directions
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!
