how to make the best-ever apple crisp
So we went apple picking last weekend, as we do every year. And my kids like the picking part more than actually eating them, so I’m always left with dozens and dozens of “what do we do with all these?” apples. This year, I’m already down 24 apples. That’s three batches of the best ever perfect apple crisp.
Holy apples, this is delicious crisp. It’s simple, not very sweet, just the right spicy, just the right balance of texture. Pure, easy-to-make heaven. Once I took a bite, I only stopped eating it to be polite and leave some for others.
This recipe started from one I found in my Joy of Cooking cookbook, published in 1997. Remember when we used to look up recipes in cookbooks? Sigh. Back before the whole interwebs thing? I changed a good bit of the recipe to my tastes, though. What I like about this recipe is that the apples themselves are left alone. No juice or sugar is added. The crisp gives the sweetness, spice and crunch.
how to make delicious, simple apple crisp
you will need:
3/4 cup all-purpose flour
scant 3/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
hearty pinch of allspice (optional)
1 stick (8 tablespoons) cold butter
*We picked whatever apples the girls thought looked good, so there is a mix in here. I believe we picked some Empire, Granny Smith, um… I forget what else. All medium sized. I know in baking the kind of apples matter, but I just didn’t pay attention to that.
Preheat oven to 375º F. Generously grease a 2-quart baking dish (mine is 8 x 8 inches) with butter. Peel, core, and cut the apples in 1-inch chunks. Place the apples evenly in the dish.
In a bowl, place the flour, sugar, salt, cinnamon, nutmeg and allspice. Cut the butter in small pieces and add to the bowl.
Use a pastry blender (or just a couple of forks) and press down repeatedly on the butter and dry ingredients to mix everything. This may take several minutes. When it’s ready, it kind of looks and feels like damp sand. You know, like the sand just out of reach of the ocean during low tide.
Spread the mixture evenly over the apples.
Bake about 50 minutes, or until the apples are tender when pierced with a skewer. I then broil on high for a minute or two until the top nicely browns. Serve with ice cream or whipped cream if you like.