I like to use a variety of cooking apples in my apple crisp; combining several types of apples gives each crisp it’s own unique apple flavor. This weekend I made my Classic Apple Crisp using 1 huge Honey Crisp, 1 Fuji and 1 Gala and, adding a giant scoop of French vanilla ice cream on the side, it turned out fabulous. We ate it down like I hadn’t made it for us in years, which, of course, is not the case. Apple crisp is one of my go-to desserts for fall and winter dinner parties, everyone likes apple crisp, it’s simple to make and simply luscious every time. We often prefer apple crisp over apple pie because it’s lighter, the combination of apples and fall spices are enhanced without the palate being distracted by a flour crust. For those watching their carbohydrates, crisp also has fewer carbs than a dessert made with a full-fledged crust. Yum, I think there’s still some in the refrigerator that will make a perfect afternoon snack…
And now for a shameless pitch on my new e-cookbook, Bumper Crop: Beginning with Apples that can be purchased at the Amazon Kindle Store. It boasts thirty-one mouthwatering apple recipes such as Curried Apple Soup, Apple Cranberry Spinach Salad, Applesauce Cornbread, Cornish Game Hens with Fig and Marmalade Baked Apples and Sinful Applesauce Tiramisu, just to name a few.
Classic Apple Crisp
4 cups cooking apples, peeled, cored and sliced (Fuji, Gala, Granny Smith, Honey Crisp)
2/3 – 3/4 cup brown sugar, firmly packed
1/2 cup all-purpose flour
1/2 cup dry old-fashioned oats
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine, softened
1/2 cup walnuts or pecans, finely chopped, optional
Vanilla ice cream, optional
Preheat oven to 375°F. Spread sliced apples in the bottom of a buttered 8-inch square pan.
Combine brown sugar, all-purpose flour, oats, nutmeg, and cinnamon; cut in butter until crumbly. Sprinkle mixture over apples; add nuts, if desired.
Bake covered with foil for 15 minutes. Remove foil and bake for and additional 20 to 30 minutes, or until apples are tender and top is golden brown.
Serve warm with a scoop of vanilla ice cream, if desired. Yield: 6 to 8 servings