Apple Crisp
I LOVE me some apple crisp. I can eat it for breakfast, lunch, dinner, dessert…
Apple crisp is essentially apple pie without the crust, and perfect if you don’t have time or the know-how to roll out your own dough (which, by the way, is so worth it over pre-made brands).
For the topping
equal parts flour, light brown sugar, and rolled oats (or granola)
butter, softened
For the apple mix
apples, cored and sliced, skin on- I like Ginger Gold, Northern Spy, and Macoun, but any apple will do.
cinnamon
Preheat the oven to 375 degrees
.
With clean hands, mix the flour, brown sugar, and oats with the butter until the mix starts to clump. Resist the urge to lick your fingers.
In a square or round baking dish, lay out the apples evenly. Sprinkle cinnamon over the apples. Sometimes, I drizzle about a tablespoon of maple syrup or apple syrup over the apples, followed by the crumb topping.
Bake uncovered for 30 to 40 mins until the topping is brown and crusty.
Apple crisp is great by itself, but it also makes a great topping for pancakes, waffles, french toast, and ice cream.
