Apple Crisp: Humble, Homey & Delicious

Oh, mares eat oats and does eat oats. And little boys eat apples. At least they do in our house. There’s almost nothing Will likes better than an apple (fruit leathers do rate just a notch above apples but it’s still pretty close.)

Apples from Stoneridge Orchard by Eve Fox, Garden of Eating blog, copyright 2011

After a field trip to Stone Ridge Orchard with his nursery school class last week, he’s been talking a lot about picking “the biggestest apple.” So when Saturday morning dawned all gorgeous – sunny and blustery and classically autumn, we headed back to Stone Ridge to give him another shot at that “biggestest” apple. Although I did not get a picture of it, he did pick an enormous Ida Red that was approximately the same size as his little head – it kept him happily occupied for the entire car ride home. And we picked about 15 pounds of pommes.

Basket of apples bound for the press by Eve Fox, Garden of Eating blog, copyright 2010.

I used some of them to make apple crisp, one of our family’s favorite desserts. The combination of oats, butter, apples, sugar, vanilla, cinnamon, cloves and lemon juice is hard to beat. And being naturally lazy, I also appreciate how easy it is to make. A little peeling, coring and chopping takes care of the filling.

Apples for apple crisp by Eve Fox, Garden of Eating blog, copyright 2011

Some mixing and clumping with your fingers does for the topping.

Apple crisp topping by Eve Fox, Garden of Eating blog, copyright 2011

Then you plop the topping on the filling and shove it in the oven. No need to tangle with the Cuisinart or the rolling pin.

Apple crisp about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Shortly afterwards, mouth-watering smells begin to waft from the oven, filling your home with the essential aroma of comfort. And 45 minutes later you’ve got a heavenly dessert ready to serve with some ice cream.

Next: the recipe

Apple crisp by Eve Fox, Garden of Eating blog, copyright 2011

Apple Crisp
Serves 6

Ingredients
* 7 tart apples, peeled, cored and sliced
* 4 teaspoons fresh lemon juice
* 1/2 teaspoon vanilla
* 1 cup brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 tsp ground cloves
* 1/8 tsp ground nutmeg
* 1 cup rolled oats
* 1 stick of butter, room temperature

Directions
1. Preheat the oven to 375F. Toss the apple slices, lemon juice, and vanilla in a large mixing bowl.
2. Layer the sliced apples in a 9 x 12-inch baking dish.
3. Combine the brown sugar, cinnamon, cloves, nutmeg and oats in a bowl. Cut in the butter and mix to combine with your hands. Crumble the topping over the apples.
4. Bake for 45 minutes or until the oat topping looks crunchy and the apples are fork-tender. Serve warm with vanilla ice cream or a non-dairy equivalent (I was never a fan of the soy ice cream products but they do amazing things with coconut milk these days…)

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62 comments

Alexandra G.
Alexandra G.1 years ago

great recipe :)

Darren Woolsey
Darren Woolsey1 years ago

Yum, yum, yum

Val M.
Val M.1 years ago

Yummy - bookmarked!

Lady Kaira
Lady Kaira1 years ago

thanks

Nona E.
Nona E.3 years ago

Oh nummy! And sounds so easy (my kind of cooking). Believe it could easily be adapted for one (or two) servings. Love it.

John S.
Past Member 3 years ago

Thanks, maybe I will try this one.

Pamela Beier
Pamela Beier3 years ago

The grand kids are just loving the Honey Apple Crisp. I just hope there is some left for Grandpa amd Grammy. LOL

Dave C.
Dave C.3 years ago

yum!!!! will definitely have to make this, maybe this week!

J. H.
J. H.4 years ago

Eve, thanx 4 printing tips. I made the dish and it's very tasty. I'll alternate the oat version with my flour streusel recipe. Thanks!

Pat Vee
Pat Vee4 years ago

A lovley simple dish thankyou.