What better way to cap off a week of crisp, cool fall days than a dessert that features the season’s favorite fruit? There’s nothing more delicious and simple to prepare than an old-fashioned apple crisp. This dessert is essentially a pie without the hassle and skill involved in making the crust, but with all the benefits. Spiked with warming cinnamon and topped with an irresistibly crunchy topping, no one will say no to this dish. No one.
Substitute firm pears if you like for the apples—or use a mixture of the two.
- 4 cups cubed apples (about 5 medium apples)
- 1/4 to 1/3 cup granulated sugar (depending on sweetness of apples)
- 3/4 teaspoon cinnamon, divided
- 2 teaspoons lemon juice
- 6 tablespoons cold butter, cut into small cubes
- 1/2 cup rolled oats
- 1/2 cup flour (whole wheat or all-purpose, or a combination)
- 1/4 cup chopped nuts (walnuts, almonds or hazelnuts)
- 1/4 cup plus 2 tablespoons brown sugar
- one large pinch salt
- Vanilla ice cream for serving
- Preheat oven to 350 degrees. Thoroughly mix apples, granulated sugar, 1/2 teaspoon cinnamon and lemon juice. Mound evenly in a deep 9 inch pie pan.
- In a medium-sized bowl combine remaining ingredients, plus remaining 1/4 teaspoon cinnamon, to make topping, mixing with clean hands until roughly incorporated. There will be chunks the size of peas, plus coarse particles resembling moist sand.
- Spread topping mixture loosely and evenly over fruit mixture, and place into the hot oven to bake for about 30 minutes, until topping is golden and fruit bubbles up around the edges.
- Cool slightly and serve with whipped cream or vanilla ice cream.