Tis the season to cook with apples! A while ago, I showed you how to make Apple Cider (American-style). Today I'm going to share with you one of my favorite puddings -- Apple Crisp!
There is something so cosy and reassuring about apple desserts. They are a classic and carry a sense of history. Most people tell stories about their grandmothers always having homemade desserts ready for visits from grandchildren, but my grandfather was the dessert man in our family. He could make a pie that left you speechless! The best way to eat anything he ever baked was straight out of the oven with a huge scoop of vanilla ice cream on top. It was pure heaven! When my Pop passed, Monsignor ended his eulogy, "Although George is now sitting at God's table, I know who cooked!" He sure knew his way around the kitchen, everyone knew it, even his priest!
Apple Crisp always reminds me of him. Maybe it's because I insist on serving it with ice cream instead of custard, or maybe it's the time of year, and that classic taste and smell that fills the whole house. There is just something so wholesome about cooking with cinnamon and apples. It fills me with the warm and fuzzies!
What you will need:
- 1 cup flour (I use a mix of white and whole meal)
- 3/4 cup of quick oats
- 1 cup brown sugar, tightly packed
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 cup butter, softened
- 3 tbsp butter
- Juice of one lemon
- 4 cups of apples, chopped and peeled (I use about 8 apples. A mixture of sweet and tart.)
- 1/4 cup white sugar
- 1 tbsp of flour
- a pinch of cinnamon
What to do:
Combine all dry ingredients in a bowl and mix well. Add the butter and mix with your fingers until combind into a crumbly texture.
Pre-heat your oven to 375F (190C). Toss your apple slices in a bowl with your lemon juice and make sure the apple is nicely coated. Combine dry ingredients in a bowl and mix well. Then add the dry mixture to the apples and toss until they are evenly coated. Transfer the apples to a grease-lined (use butter) baking dish and cover evenly with the oat topping.
Cover the crisp with some tin foil and place in the middle of your oven. Bake for 1hr, removing the foil after the first 30 minutes. Cut your remaining butter (3 tbsp) into small cubes and strategicly place on top of your crisp.
Cook for the remaining 30 minutes or until the crip looks nice and golden. Allow to cool for 10-15 minutes. Serve warm with a big scoop of vanilla ice cream!