Fresh and Easy Apple Crisp
After apple-picking in VA on Sunday, Liz and I had been charged with bring dessert to a dinner party. In addition to bringing the always-a-hit Guinness Chocolate Cake, we wanted to make something to make use of the Staymans, Nittanies, and other deliciousness we had picked up at the orchard.
This quick and easy recipe, adapted from Mark Bittman’s How to Cook Everything, proved to be just the ticket!
- 8-10 apples (about 6 cups), either thinly sliced or roughly chopped.
- 2-3 tsp lemon juice
- 1 tbsp brown sugar
- 1 tsp cinnamon
- generous pinches of nutmeg, cloves
- 1/2 cup oats (not instant)
- 1/2 cup flour (we used white whole wheat, but any will do)
- 1/2 cup brown sugar (plus more, if using tart apples)
- 1/2 cup butter, cold, chopped into small pieces.
- Preheat oven to 400
- Grease a baking dish (13x9 or 12x8) with butter
- Combine apples with lemon juice, brown sugar and spices. Place into baking dish.
- Combine topping ingredients in a food processor, pulsing a few times until mixed but not uniform. Layer over the top of apples, making sure all apples are covered.
- Bake for 25-30 minutes, check, and continue baking until top begins to brown.
(photo of me at Stribling Orchard, via barrett.twenty.six)