Are you appled out yet? This makes for the fourth straight apple post. I think I’m close, if not ready, to move on to other food groups besides apple. But before the curtains close, I must give the apple crisp the spotlight it deserves.
Ta-da! This dessert is so simple it’s criminal. I tried to add steps to the recipe because it seemed too sparse. However, I held back and wrote this post instead. Besides being simple, it’s on the lighter side. That is until you add the full fat vanilla bean ice cream that the pictures are lacking and my belly is craving. We’re fresh out. But I’ll rectify that before finishing off this little treat. My favorite part about the crisp is not the crisp itself but the cute little dish it’s baked in. I picked up it from Anthropologie this weekend. Did I mention it’s on sale?! Hurry and purchase. And then whip up this little number.
- Apple Mixture
- 2 Granny Smith apples
- 2 McIntosh apples
- 1 tsp. lemon juice
- 1/4 c. sugar
- 2 tbsp. brown sugar
- 1 tbsp. all-purpose flour
- 1/2 tsp. cinnamon
- dash of sea salt
- dash of nutmeg
- dash of cloves
- dash of ginger
- 2/3 c. all-purpose flour
- 1/2 c. packed brown sugar
- 1/2 c. regular oats
- 3/4 tsp. cinnamon
- 5 tbsp. unsalted butter, diced
- dash of sea salt
- Preheat oven to 375°. Lightly spray 8"x8" baking dish.
- Apple Mixture. Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside.
- Crisp. Place ingredients in a small bowl. Cut butter into the mixture until evenly moistened using a fork or a pastry knife.
- Add apples to the baking dish, distributing evenly. Sprinkle crisp on top. Bake for 30 minutes or until apples begin to bubble.
- Allow to cool for 10 minutes before serving. Serve a la mode?
Recipe adapted from Cooking Light.
Side note: I halved the recipe due to the size of the pictured baking dish. This recipe also lends itself to making individual servings in ramekins.