Oaty Apple Crisp

I’m convinced that there are two types of people: cobbler people and crisp people.

I fall into the latter camp.  The oaty, nutty crunch on the top of the crisp is a nonnegotiable component of a baked fruit dessert.  If you can think of a reason cobbler is better, feel free to let me know.  If you dare to come forward on Team Cobbler, you better come guns a’ blazing. I’d like to hear your reasons for cobbler foolishness.  I can picture it now: “I love how it’s so doughy and smothering the fruit”, or, “I like how cobbler topping tastes like Play-Doh”.

What I’m going to say next may be considered offensive — blasphemous, even.  But I like crisps better than pie.

Pie is delicious.  It really is.  But making the dough for the crust is a huge pain in the ass as far as I’m concerned, and I end up eating around it anyway.

This is why the crisp rules.  It is so quick and easy to make that there’s no reason not to get choppin’ up those apples and break out the cinnamon.

Casey’s friend Chad came over for dinner last weekend, and I needed a dessert to follow chili.  I asked Twitter (the best place to go for questions of any type) what dessert could possibly follow chili, and the answer was apple crisp.

All it needs is a dollop of vanilla ice cream, and you’re ready to rock.

On another note, I have been without a tripod for some time now.  I finally broke down this week and bid on one on eBay and got a great deal on a Manfrotto head and legs.  I am super stoked, because as you can tell from these photos, I am way too shaky to be taking food pictures without a tripod.  I’m looking forward to less blurry photos on future posts.  Until then, bear with me.

Apple Crisp
Adapted from The Family Test Kitchen Cookbook

Topping:

1 cup old fashioned oats
1/4 cup  packed light brown sugar
1/4 cup  granulated sugar
1/4 tsp  cinnamon
1/4 tsp  nutmeg
1/4 tsp  salt
5 tbsp chilled unsalted butter, cut into 1/2-inch pieces
3/4 cups  finely chopped walnut or pecans

Filling:

3 lbs  apple (6 to 8), peeled, cored, and cut into 1-inch chunks
1/4 cup  granulated sugar
1-1/2 tbsp  fresh lemon juice
1/4 tsp cinnamon

For the topping: Mix the oats, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.

For the filling: Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Fill a large bowl with water and the juice of half a lemon.  As you’re peeling and cutting the apples, add them to the lemon water to prevent the apple slices from browning, as seen in the photo. When you’re ready to assemble, drain the apples completely.

Mix the apples, sugar, cinnamon and lemon juice, together and place in an 8-inch-square (2-quart) glass or ceramic baking dish or 9-inch deep-dish pie plate. Distribute the chilled oat topping evenly over the fruit.Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving.

Serve with a dollop of vanilla ice cream or whipped cream.

Author: Adrienne | Categories: Home Cooking + Recipes | Comments: 2

2 Comments

  1. Posted October 7, 2011 at 10:48 PM | Permalink

    I’ve actually always been a cobbler person. The warm fruit against the savory crust… but I do agree with you, making a pie is a pain in the arse! So as much as I am a cobbler person, I’d make a crisp first since it’s less of a pain! Looks yum.

  2. Posted October 14, 2011 at 3:15 PM | Permalink

    I couldn’t agree more! I’m a crisp girl too- the crumbier, the better.

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