Weeknight Simplicity: Apple Crisp
November 6, 2011 § 8 Comments
At first glance, apple crisp might not seem like something you could pull together on a weeknight. And in some recipes, it’s not. But I wanted to create one with no frills- simple, straightforward, and easy enough to make any night of the week. When researching recipes for such classic dishes, it will come as no surprise that I always turn to Ina. It’s only natural the woman would have a good apple crisp!
Her original recipe wasn’t terribly complicated, so I just simplified the ingredient list a bit, and cut down on the size of the dish (meaning less prep work). We had no trouble devouring the whole dessert in one sitting (including a large portion of vanilla bean ice cream), so I’d say it turned out pretty well! I used granny smith apples, but you could use whatever you have on hand. The crisper the apple, the better.
Now I just need to get my act together and make that apple pie! Have you made any apple desserts this fall?
Apple Crisp adapted from Barefoot Contessa Parties!
- 2 granny smith apples, cored, peeled, and chopped into large chunks
- juice of a 1/4 wedge of lemon
- 1/2 tsp cinnamon
- 2 T sugar
For the topping:
- 4 T cold unsalted butter, diced
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 2 T sugar
- 2 T brown sugar
- pinch of salt
Preheat oven to 350 degrees. Toss together the apples, lemon juice, cinnamon, and sugar, and pour into a small baking dish.
Bake crisp for 45-50 minutes until top is golden brown. Let cool slightly, then serve warm with vanilla ice cream.