You know it’s coming: the endless waves of winter sweets. Thanksgiving, Hanukkah, Christmas, or just plain ol’ holiday spirit, undoubtedly yields tons of delicious food. Heck, you’ve probably already been on the dessert wagon since Hallowe’en.
Well, I thought I would kick things off lightly with a simple apple crisp. Nothing too sweet or heavy, just homemade comfort food done in no time.
You should know this is my fourth attempt at the typically simple crisp or crumble: Number one tasted bland. Number two was soggy. Number three liquified! I don’t understand how that happened, and, quite frankly, my brain is working to remove the memory of that failure.
Thanks to Martha Stewart, the guesswork has been done for me so all I had to do was tweak the recipe a bit. I omitted the salt from the crumble topping as I found it to be too salty. It’s your call, but 1/2 tsp. seemed nuts for me. Also, I might add 1/4 tsp. ground nutmeg or even cinnamon to the crumble topping next time to add a bit more warmth to the crisp. I encourage you to play around, there is little you can do to mess this beauty up!
Adapted from MarthaStewart.com
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed brown sugar
1/2 cup plus 2 tbsp. granulated sugar
1/2 cup (1 stick) butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples (about 6 medium), such as Golden Delicious, Gala or Empire, peeled, cored, and cut into 1/2-inch chunks
2 tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
- Preheat oven to 375°F. In a large bowl, mix together flour, brown sugar and 2 tbsp. granulated sugar. Cut butter into flour using a pastry blender or 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 or fridge to chill while you prepare apples.
- In another large bowl, toss apples with lemon juice, cinnamon and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving with a nice dollop of vanilla ice cream.