At first glance, apple crisp might not seem like something you could pull together on a weeknight. And in some recipes, it’s not. But I wanted to create one with no frills- simple, straightforward, and easy enough to make any night of the week. When researching recipes for such classic dishes, it will come as no surprise that I always turn to Ina. It’s only natural the woman would have a good apple crisp!
Her original recipe wasn’t terribly complicated, so I just simplified the ingredient list a bit, and cut down on the size of the dish (meaning less prep work). We had no trouble devouring the whole dessert in one sitting (including a large portion of vanilla bean ice cream), so I’d say it turned out pretty well! I used granny smith apples, but you could use whatever you have on hand. The crisper the apple, the better.
Now I just need to get my act together and make that apple pie! Have you made any apple desserts this fall?
Apple Crisp adapted from Barefoot Contessa Parties!
Serves 2
- 2 granny smith apples, cored, peeled, and chopped into large chunks
- juice of a 1/4 wedge of lemon
- 1/2 tsp cinnamon
- 2 T sugar
For the topping:
- 4 T cold unsalted butter, diced
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 2 T sugar
- 2 T brown sugar
- pinch of salt
Preheat oven to 350 degrees. Toss together the apples, lemon juice, cinnamon, and sugar, and pour into a small baking dish.
Bake crisp for 45-50 minutes until top is golden brown. Let cool slightly, then serve warm with vanilla ice cream.
Mmmm…..I can even smell it! Love, love, love, fruit crisps. The perfect fall and winter dessert!
Yum! I’ve made a crisp or two this fall. My fave had ginger cookie crumble on top (inspired by smittenkitchen). Think it’s going to be my next post as well.
Yum! Can’t wait to try this one out!
Thanks, April! I think you could easily sub in some GF oats and flour in the recipe.
Liza- i saw that crumble on Deb’s blog! The ginger cookies would be amazing, can’t wait to read your post.
Modern Cupcake: Thanks!
Wow! I think I could even try this one in the crockpot here in China. I’m getting ready to make a trip back to the states, and my husband and I will be apart for Thanksgiving, so maybe I’ll try to make it this week before I go. Great idea, by the way, of simplifying recipes for weeknights- I smell a series coming on…pretty please!
Wow – I sure could go for some of that right now. The images are beautiful. I hope to try it soon.
My favorite winter dessert. I’ll be making it gluten-free asap! Thanks for posting!
Love this idea. Any dessert that doesn’t leave leftovers is a winner to me.