Weeknight Simplicity: Apple Crisp

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! 
Serves 2

• 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.

Place all ingredients for the topping in a bowl.  Using a fork or pastry cutter, cut the butter into the flour and sugar until it’s in chunks the size of peas.  This will be a crumbly floury mixture, not a dough.  Sprinkle over the apples.

Bake crisp for 45-50 minutes until top is golden brown.  Let cool slightly, then serve warm with vanilla ice cream.