it ain't fall without apple crisp

I've realized that when it comes to baking I have a great instinct, and when it comes to cooking...a terrriiible one. How is that possible, I ask you? I made a horrendous-with-a-capital-H vegetable puree soup last week that ended up being choked down the garbage disposal while the husband dramatically plugged his nose and held back gags. It's soup, gimme a break. Wait til diaper duty. Yeah I'm talkin' to you.

With cooking, I trust recipes to a fault, in addition to an innocent tendency to get spice-happy. With baking, I improvise and veto instructions left and right, taking out some salt here, adding an extra dash of vanilla or cinnamon there, amending cooking temperatures and times as I go.

I threw together this quick apple crisp for my older brother's birthday and found myself hardly looking at the recipe and taking extreme liberties with the cinnamon, lemon, and crumble topping. I'm sorry but half a teaspoon of cinnamon sprinkled over ten chopped apples will not even tickle a tastebud. And Martha, everyone knows an apple crisp is all about that crisp top! Don't hold out on us. This is not prison.

I even did the apple mixture directly in the pan with the juice of a whole lemon to pucker it up. I'm a rebel, I know.

The results were satisfying and oh so deliciously fall. Hot apples, crispy oats, and fragrant cinnamon make my heart and stomach swoon...and I'm a chocolate dessert lover! Granny Smith apples (with a few fuji, too) create the perfect sour tone underneath that layer of crispy sweet. My dad—the king of apple desserts—had seconds and could possibly be heard murmuring sweet nothings into his bowl. Gold star for me.

I had to schlepp the pan and accompanying tubs of Vanilla Haagen-Dazs (aaand cupcakes) to my aunt's house, making sure of adequate re-heating oven time and space for the crisp. The top of the crisp can sog up so try to serve it straight out of the oven for the best crisp experience. And leftovers for breakfast? Totally genius and healthy in my book.

Apple Crisp
Adapted from Martha Stewart

*I recommend doubling the topping mixture below for total apple coverage.

3/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick oats)
8-10 apples (I used a mix of Granny Smith and Fuji) peeled, cored, and cut into 1/2 inch chunks 
juice of one lemon
1 tablespoon ground cinnamon

1. Preheat oven to 375 degrees F. In a large bowl, mix together flour, brown sugar, and 2 tablespoons granulated sugar. Cut butter into flour with two knives until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a 9 x 12 baking pan and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet and baked until golden brown and bubbling, 55 to 65 minutes. Cool before serving.

Comments

[Karly]

Ooh, yum! You're right...it's not Fall until you've made an apple crisp.

[Colloquial Cook]

Oh ciel, ça a l'air parfaitement dé-li-cieux. I can perferctly picture myself having seconds. Or thirds. Or lick the bowl and scrap the sides with my spoon.

[Nicole]

Yes! Skimping on the topping and lemon is a sin. This looks soooo darn good!

[EB]

Oooh I just made one myself!