I don’t always make dessert, but when I do, I choose Apple Crisp.
It’s delicious. And it’s perfect for the fall.
Besides Cobbler, this might be my favorite. Or maybe it is and Cobbler is a close second. I can’t ever decide, but Cobbler is another post, so maybe I’ll have figured it out by then.
The same basic recipe can be used for other crisps, if you happen to not be a big apple fan. I don’t know how anyone doesn’t love apples, but I know they’re out there. You can use any type of apple or pears, and probably any fruit that is considered a pome. My favorite is the Granny Smith Apple Crisp. I wouldn’t go for the stone fruits – they’re better in cobbler anyways – but strawberries are especially delicious in a crisp in the springtime. I know it sounds a little strange, but I’ve made quite a few believers after serving them strawberry crisp! I’ll convince you too!
- 6 Apples – peel, core and slice them
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- maple syrup
- 1/2 tsp salt – if you use salted butter, leave this out
Sprinkle the cinnamon and nutmeg over the apples and stir to get a little bit on all the pieces. Drizzle them with maple syrup. mix the butter, salt (if using), sugar and flour together. You should have a crumbly mixture, but if it looks more like cookie dough, don’t worry! It will still taste delicious. Crumble the dough on top of the apples and bake for 30 to 45 minutes at 350. The apples and syrup will get bubbly and the topping will be golden brown and crispy.
If you don’t often have brown sugar, you can make your own! Mix 1 cup of regular sugar with 1 tbsp of molasses until it looks like store bought brown sugar. If you just don’t like brown sugar, use all regular sugar. Sometimes, when I remember, I add 1 tsp of vanilla to the topping, but it’s still good without it.
As for the strawberry crisp. Leave out the cinnamon and nutmeg and just drizzle with maple syrup. Either version is amazing with ice cream. Now if I could just find an ice cream maker…