Apple Crisp

There's something sad but convenient about having a signature dish that is this trivial to make. Friends continue to politely tell me I make this better than they do, however, so I can't complain.

Peel, core and slice:

1 Medium Sized Granny Smith (or Jonagold, Fuji) Apple Per Person

Mix:

1/2 Cup Brown Sugar
1/2 Cup Oats
1/2 Cup Whole Wheat Flour
As Much Cinnamon as You Can Stand (at least 1 tsp)

Cut In:

1/3 Cup Margarine (or slightly less oil)

Note: The above topping is enough for about four apples. It scales proportionally without any difficulty at all.

Distribute apple slices in the dish of your choice. If you use a deep dish, you should probably microwave the apples for a minute or so on high or bake prior to putting on the topping for a few minutes. If you use a shallow dish, you needn't worry. Sprinkle the topping evenly over the apples. Bake for 30-35 minutes at 375 F., or until topping is crisp.

Variations on a theme

Mix cinnamon and extra brown sugar in the apple slices before topping. Use peaches (fresh or canned) instead of apples (don't bake ahead at all). Add blueberries (fresh or frozen) in amongst the fruit. Drizzle maple syrup over the apples and mix prior to topping. Add little pats of margarine and mix prior to topping. Pour a tablespoon or two of liqueur amongst the fruit and mix prior to topping. Chop pecans or walnuts finely and incorporate into topping. Mix whole or half pecans amongst the peaches prior to topping. . .

Don't use minute oats. Quaker is okay, but sometimes you can find smaller brands that have a bit more character.

Individual Sized Crisp

One apple, as above
2 Tbsp Brown Sugar
2 Tbsp Oats
2 Tbsp Whole Wheat Flour
Cinnamon
1+ Tbsp Margarine (or slightly less oil)

This file recreated from The Internet Wayback Machine in January 2002. Copyright Rebecca Allen, 2002.

Created January 12, 2002
Updated January 17, 2006