I love Apple Crisp. It is so simple to make and leaves you very satisfied. It is one of the desserts my mom used to make a lot growing up. Anytime we had an abundance of Johnathan apples (still my favorite) she’d make a crisp. She also didn’t use a recipe which is quite interesting and something I haven’t attempted… everything based on consistency.
I decided an apple crisp would be a wonderful accompaniment to a hearty meal of potato soup and salad. The combination of warm baked apples topped with vanilla ice cream is divine. If you’re looking for a cheap quick dessert to feed a group I recommend something like this. Next time I make one I’ll probably do something based on the original recipe but with the addition of some interesting fruits (like blueberries or plumped dates).
Altered from From the Earth to the Table
6-8 C baking apples peeled cored and sliced
1 1/2 C brown sugar
1 1/2 C oats
3/4 C flour
1/2 tsp salt
1 tsp finely grated lemon zest
3/4 C butter
Preheat the oven to 375˚. Butter a 9×12 baking pan (glass or enamel) and fill with apples. Sprinkle some cinnamon to taste and toss to coat. In a small bowl, combine all the dry ingredients. Cut the butter into slices and toss with the sugar mix. Mix in the zest. Quickly cut in the butter leaving large chunks with the consistency of large peas. Evenly spread the mix over the apples. Bake for 35 minutes or until the crust is browned and the apples are bubbly. Cool 10 minutes and serve with a dollop of ice cream.