I made this Apple Crisp last week on the same night that I made the Pumpkin Black Bean Chili. It was a perfectly lovely early fall evening, following on the heels of several perfectly lovely early fall days. Then the weekend hit and it turned suddenly, blazing hot and I figured I’d better wait to share this recipe, because while South Dakota may have been hit with a blizzard, it was 90 degrees in Baltimore in FREAKING OCTOBER and I was absolutely roasting. Apple Crisp was the furthest thing from my mind. Everyone we came across was thrilled about the mini-heat wave, but if I wanted 90 degree temperatures in October, I’d move back to Texas, or just straight on into hell. No thank you.
We have since returned to more realistic fall temperatures. Today is actually a bit cold and dreary, which means it’s the best kind of day for a little Apple Crisp pick-me-up. (Sorry if you’re reading this from somewhere that is still ridiculously hot. It’s an incredibly simple and delicious dessert and you should totally make it! Just maybe serve it with some vanilla ice cream instead of whipped cream.)
The apples we used came from our visit to Larriland Farm. This is actually a picture from last year, but it will give you an idea of the lengths D and I will go to for a perfect apple.
That’s D, swallowing leaves to get me just an inch closer to the clusters of apples. What a trooper.
Though our apple gathering may seem intense, I assure you that this Crisp could not be easier to make. So simple. So quick. So good.
5 cups apples, peeled and sliced
1/3 cup water
3/4 cup flour
1 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 pound of butter, cut into small pieces.
Heat oven to 350.
Coat a 1 1/2 quart baking dish with butter.
Spread the sliced apples in the dish and sprinkle the water on top.
In a bowl, combine the flour, sugar, cinnamon and salt.
Rub in the pieces of butter with your fingers, working the mixture until it resembles coarse crumbs.
Spread the crumbs evenly over the apples.
Bake for 30 minutes or until the crust is browned.
Serve warm with whipped cream or a la mode.
(recipe via The Fannie Farmer Cookbook)