Skip to content
Advertisements

Apple Crisp (or any Fruit Crisp)

February 11, 2015

By Kath Dedon

.

Apple Crisp is one of the easiest desserts you can make. It’s perfect for entertaining. It can be made ahead of time and then reheated in the oven later. Leftovers can be eaten the next morning for a tasty breakfast treat. (I speak from experience.)

This particular recipe uses less sugar than many others and I love the way it turned out. It’s moderately sweet and the flavor of the apples is not overwhelmed by sugar.

Most recipes call for half flour and half rolled oats. I did not use flour. I used quick oats to make it wheat-free. Without any flour in the mix, I think the quick oats made the texture better than it would have been had I used regular rolled oats.

I made an Apple Crisp, but you can really use a variety of different fruits to make a Fruit Crisp. Laura recently used this recipe to make an Apple/Pear Crisp. She used four medium Granny Smith apples and four not-quite-ripe pears and it was delicious! Apple/Cranberry Crisp would be great when cranberries are available. In The Food Matters Cookbook, Mark Bittman suggests using peaches, pears, plums, or even mangoes in Fruit Crisp. So just get creative with it and use 6 cups of whatever fruit you’d like.

 a

Apple crisp

Apple Crisp

(Adapted from a recipe from Spud.com, contributed by Jen McColl)

.

(print the recipe)

.

Serves 6 – 8

.

Apples

3 pounds apples (6 large or 8 medium)

¼ cup packed brown sugar (I used maple sugar.)

½ teaspoon cinnamon

.

Topping

1 cup quick oats

½ cup sliced almonds, chopped just a bit into smaller pieces

¼ cup packed brown sugar (I used maple sugar.)

6 tablespoons unsalted butter, softened

½ teaspoon cinnamon

1/8 teaspoon salt

 a

 Almonds chopped just a bit into smaller pieces

Chopped, sliced almonds

a

1. Heat oven to 375˚

2. Peel and core the apples. Chop them into ½ – ¾-inch chunks.

Apples

a

3. Toss the apples with the ¼ cup of sugar and ½ teaspoon cinnamon.

4. Put the apples in a 6-cup baking dish. (An 11 x 7 x 2 rectangular dish, or an 8 x 8 x 2 square dish, or a 9-inch pie plate would all work.)

Apples in the pan

a

5. Cover the apples with foil and bake for 20 minutes.

6. While the apples are baking, make the topping. Combine the topping ingredients in a bowl. Stir with a fork until the butter is well-distributed.

.

Topping ingredients, ready to blend in the butter

Crisp topping ready for butter

a

7. After the apples have baked for 20 minutes, remove the pan from the oven and distribute the topping mixture over the apples.

8. Put the pan, uncovered, back in the oven and bake for an additional 30 minutes, or until the topping is browned a bit and the fruit is tender.

9. Best if cooled just a bit so it is still warm when served. (It can also be reheated in a 200˚ oven for about 30 minutes.) It’s delicious served with vanilla ice cream.

a

Apple crisp 2

a

Advertisements
5 Comments leave one →
  1. February 12, 2015 7:24 am

    I Love love love apple crisp, this looks awesome!

  2. February 12, 2015 2:22 pm

    Hi Kath, nice apple crisp. How about adding it to the Food on Friday: Apple collection over at Carole’s Chatter? Cheers

    • February 12, 2015 2:42 pm

      Thanks for the invite, Carole! I just added it to your apple collection.

  3. February 12, 2015 2:57 pm

    Kath, thanks for adding this to the collection. Would you like me to send you a reminder about each new Food on Friday? If so just drop me a line on ca4ole@gmail.com Cheers from Carole of Carole’s Chatter

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s