Apple Crisp

I have gotten loads of small apples, so I decided to make an Apple Crisp. I made Apple Crumble before, and although it was delicious, it felt heavy with all the butter and sugar. So, this time, I decided to go with more of a healthier version. So, here are what you need to make Apple Crisp in 8 inch square, or 9 inch round pan;

INGREDIENTS
6 cups peeled, cored, sliced apples
1/2 teaspoon cinnamon
1/2 cup brown sugar, plus 2 tablespoon
5 tablespoons butter
1 cup oats
1/2 cup walnuts, pecan, or other nuts
2-3 tablespoons all-purpose flour
Dash of nutmeg
Pinch of salt

Since I got the apples from our neighbor, I didn’t know what kind of apples they are, but they are all very small. I used somewhere between 2-3 pounds of apples (after peeled and cored). Add a spritz of lemon juice on the apples if you have lemon (or lemon juice) at home. Heat oven to 375 degrees. Toss the apples with half the cinnamon, dash of nutmeg and 2 tablespoons sugar, and spread it in a lightly buttered baking pan. You can also double the cinnamon if you like stronger cinnamon flavor. Then, add 2-3 tablespoons of flour and toss everything together.

Combine remaining cinnamon and sugar, with a dash of salt, in a food processor with butter, oats and nuts; pulse a few times, just until ingredients are combined. (Do not purée.) To mix ingredients by hand, soften butter slightly, toss together dry ingredients and work butter in with fingertips, a pastry blender or a fork. Don’t work with hands too much, as it will warm and melt the butter a bit too much. We want to see the butter bits left in there.

Spread topping over apples. I had 9 inch round pan, and it was pretty full. The total amount of apple was more than I expected, it was like a little mountain! Oh, and I used almonds since that was the only nuts I had at home. It came out nicely.

Bake about ~40 minutes, until topping is browned and apples are tender. If you had loads of apples like I had, you might need to bake 10-15 minutes longer. If you are worried about the top getting too brown, cover it with aluminum foil for the extra minutes.

Serve hot, warm or at room temperature. Whatever you prefer. We had them hot, with a side of vanilla ice cream! Since there were so much apples in there, it was quite juicy…you can see the juice floating on the bottom of the pan. But it was really good! Much lighter than the Apple Crumble, and I thought it was definitely healthier version.

It was easy to make, with no special ingredients required. And you can make this other fruits, like pears. I think it will work with frozen fruits also, just toss them with a little cornstarch or flour. Feel like getting a little piece of Apple Crisp (or any kind of fruit crisp)? Get your baking arm ready, and make one! You are only (about) one hour away from a hot delight! What is your favorite fruit crisp?

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