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| Easiest apple crisp ever. |
I have always admired those people that actually make a desert every night after dinner. It’s almost a given that Jake and I will both want something sweet about a half hour after we finish eating dinner and we are usually scouring the cabinets for something, anything that would quiet our screaming sweet tooths. We have been known to eat dry cereal with Nutella or make a fudge/caramel of sorts with leftover Mexican chocolate or sugar. Every time we make these kinds of deserts, they are spontaneously delicious, but it also reminds me that if I had some fresh ingredients on hand I could use my baking skills to make something yummy.
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I had originally planned on making the apple crisp after making a rather elaborate meal with a guest over and so it wasn’t a surprise to me when I had a kitchen full of dirty dishes, that I didn’t end up making the crisp. Instead, I made it after a relatively simple meal consisting of pasta and little else. I was shocked at how easy this crisp was, and realized, that if I did the dishes while I cooked, and wasn’t overwhelmed with no space to bake after dinner, this was something that I could easily make during the week for no special occasion at all.
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The recipe didn’t even call for peeling the different varieties of apples (which I would do next time), and I used one of those round apple slicers that cuts the apple into even wedges and sections off the core, which made it so easy and quick. Then you soak the apples in lemon juice and arrange them in a somewhat eye-pleasing manner in a baking dish. Then you cut butter into flour and sugar and sprinkle that mixture on top of the apples and bake. Really. That’s it. I served the crisp with vanilla ice cream and a dollop of Nutella, and we had desert on a weeknight, for no special reason at all besides the fact that we always crave something a little sweet about a half hour after dinner.
#98 Apple Crisp
Tassajara Bread Book
Tassajara Bread Book
4-6 pippin apples (or a variety)
juice of 1 lemon
1 teaspoon or more cinnamon
1/2 teaspoon or more freshly grated nutmeg
3/4 cup brown sugar
1 cup whole wheat flour
1/2 cup butter or margarine
whipped cream or vanilla ice cream
Nutella, if you wish
Serves 6, preheat oven to 350 degrees
Wash, quarter, core and slice the apples, thickly or thinly. Toss with the lemon juice and then arrange in a buttered 9-by 13-inch pan. Sprinkle on the cinnamon and freshly grated nutmeg. Mix the sugar and flour together and cut in the butter or margarine with a pastry cutter until it is in pea-size lumps. Sprinkle this topping onto the apples.
Bake for about 45 minutes at 350 degrees or until the apples are fork soft.
Serve plain or topped with whipped cream and a grating of nutmeg or ice cream.
