ZOMG Apple Crisp
Yep, it's a ridiculous title for a recipe post. But there is something about the ratio of sweet-tart apples to crunchy, nutty streusel topping in this crisp that made me want to devour the entire pan immediately.
I was inspired to my first from-scratch dessert made in our RV kitchen be a crisp for several reasons. One, hello fall and hello apple season! Two, I had a bag of apples local to where we stayed in Maine languishing in our fruit basket. We weren't eating them because they turned out to be mealy which was disappointing. (Don't you hate that? You commit to buying a whole bag of apples and they all end up mushy. Ugh.) Three, we recently were able to meet some virtual friends in real life at the tail end of our stay in Maine.
When Celeste and Matt hosted us at their workamping site at Mount Desert Camp Ground, Celeste so graciously fed us with a perfect apple crisp. I'm sure they would've liked to have saved some crisp for their boys, who were off playing somewhere on the beautiful grounds of the camp, but us adults devoured it all, I believe. I would've happily gone in for thirds if there had been more! I'd been thinking about that crisp ever since.
And so, crisp was made! The best thing about crisps is how versatile they are. Use stone fruits in the summer. Throw in some fresh cranberries in the winter. Really, you can use pretty much any fruit you want - just make sure you keep the total weight/measurement ratio the same. Some fruits, too, bake up quicker than others (think peaches vs. pears) so keep an eye on your bake time to make sure you don't end up with complete mush.
I hope this recipe inspires you to get in your kitchen and bake up a favorite season recipe yourself. Please comment and share below what your favorite fall and winter desserts are!
ZOMG Apple Crisp
inspired by this recipe on Chowhound * note that this recipe is written for our RV micro/convection oven
Servings: 4 healthy, normal sized dessert servings * you could probably squeeze out 6 if you were modest
5-6 medium apples (about 2.5 lbs), peeled, cored and sliced (I used Macintosh apples - use your own favorites, or whatever happens to be in your fruit bowl!)
3 TBSP granulated sugar
3/4 tsp ground cinnamon
1/4 tsp fine salt, divided
3/4 cup dark brown sugar, packed
3/4 cup old fashioned oats, uncooked
1/2 cup all-purpose flour
4 TBSP cold, unsalted butter, cut into small pieces
1. Preheat oven to 325 F. Coat an 8x8 dish with butter and set aside.
2. In a large bowl, combine apples, granulated sugar, cinnamon and 1/8 teaspoon fine salt and toss to coat. Make sure all apple pieces are getting coated with this sweet and spicy mixture.
3. Place apple mixture in the prepared baking dish and set aside.
4. In the same large bowl used for tossing the apples, mix together the dark brown sugar, oats, flour, butter and remaining 1/8 teaspoon fine salt until evenly combined. I used a pastry cutter, like this, which made the work easy as pie - um, crisp!
5. Spread the streusel topping evenly over the apples - I layered it on quite thick - and bake until streusel topping is golden and crispy and the apples are tender, about 45 minutes.
6. Let cool as long as you can handle before digging in. Enjoy!