A golden blend of succulent fruit, crunchy oats, and sugar. But after a month of kitchen failures, can I possibly succeed?
I purchased a bag of apples recently, and left them on the kitchen counter as bait. I was hoping to lure Boyfriend into the kitchen, and expected that once he saw those lovely apples, he would be overcome with the urge to make me an apple crisp. He hasn’t made one in forever, and I think I am overdue to receive one!
Alas it was not to be. The apples ended up in the living room somehow, and I only just discovered them yesterday, and it was time to face the cold hard truth; if I wanted an apple crisp, I would have to make it myself.
I’ve never made my own apple crisp before, but I helped Boyfriend make one, two years ago. And by “helped” I mean I peeled the apples. Here goes!
Good to know before you start:
Apples collapse quite a bit during baking, so make sure they pile up nice and high above the edge of the dish or you’ll have a sunken crisp.
Adding water to a crisp will result in a softer topping. I prefer it to be crunchy as possible so I didn’t add water.
Preparing fruit for baking always takes forever. The sugar and heat will brown the fruit any way so no need to add lemon juice.
Time required: 2 hours
Yields: 12 portions
Cost per serving: $2.58
Total cost if you have none of the ingredients: $31.00
Special kitchen implements I used:
- glass baking dish, 8″ x 11.5″
- cookie tray (to catch the overflow)
- apple peeler & apple corer
- pastry blender
- 8 apples
- 4 peaches
- 1/2 C granulated white sugar
- 1 TBSP flour
- 1 TSP ground cinnamon
- 1 C quick rolled oats
- 1 C flour
- 1 C dark brown sugar, packed
- 1/4 TSP: ground cinnamon, ground nutmeg, ground cloves
- 8 TBSP butter (one stick)
1. Pre-heat oven to 191°C / 375°F. (I waited until the fruit was sliced to do this.)
2. Peel and core fruit. Cut each apple slice in half, cut peaches to similar size. Place in baking dish for now.
3. In a large bowl combine: white sugar, flour, and cinnamon. Add fruit to bowl, and toss until thoroughly coated, then transfer back to baking dish.
4. In a medium bowl, combine: oats, flour, dark brown sugar, cinnamon, nutmeg, and cloves. I may have mentioned this before but I REALLY LOVE BROWN SUGAR.
5. Cut in butter until coarse crumbs form.
6. Place baking dish onto cookie tray, and sprinkle crumbly mixture over fruit.
7. Bake 40 min.
In which I discover the hard way that the oven mitts have a hole in them and almost dropped the dish on the floor. Owch.
8. Cool 1 hour and serve.
“Hmm. Pretty good,” I said around my spoon.
Boyfriend shook his head. “Not pretty good. Damn good!”
I read several recipes and saw that they all have pretty standard ingredients, so I just added another fruit and picked a sugar and spice ratio that seemed appealing to me. You could probably cut down the sugar, especially if you’re not going to use tart apples. I was really happy with this.
I chose peaches because I just re-watched Labyrinth for the millionth time and have them on the brain. Jareth, you can give me a peach any day.
You can use lots of different fruit in a crisp. What would you use?
Playlist: Labyrinth soundtrack