You haven’t lived until you’ve had my* apple crisp.
Here you go:
Use a combination of two kinds of apples (choose fuji and winesap if you can; avoid red delicious at all costs–they’re too soft and produce too much liquid). Cut the apples into slices. There are “slice philosophies:” some people leave the skin on, some off; some like the pieces large and some prefer small pieces that bake into something closer to sauce; I like skin off, and a combination of big and small pieces. Anyway, cut to suit your taste. You need enough apples to fill 9″ deep dish pie pan (or similar square baking dish). That’s about 6 apples; more if you have small ones, like farmer’s apples.
Toss the apples with juice from 3/4 lemon. Then toss lemon apples with:
- 1/2 cup packed brown sugar
- 1 Tb flour
- 1 tsp cinnamon
In a separate bowl, combine:
- 1 cup old fashioned oats
- 3/4 cup white sugar
- 3/4 cup flour
- 1/4 tsp salt
- 3/4 tsp cinnamon
- pinch cloves (really–don’t overlook this)
- 1/4 tsp baking powder
Add and rub together (to the oats mixture):
6 Tbsp cold unsalted butter, cut into chunks
Top apples with the oats/crumble mixture. (It’s a lot of crumble–add to suit your taste.)
Then top with 2 Tbsp melted butter.
Bake at 350 for 30-35 minutes. Then increase the temperature to 400 and bake another 15-25 minutes, or until top is golden and liquid begins to caramelize around the edges.
Then eat like a king.
*Okay, I owe the recipe to my friend Erin, and the inspiration for the post to my new friend Matt. But you should read yourself some Barthes if you’re hung up on this credit issue.