No Nomsense: Apple Crisp

Apple crisp is a misnomer. The apples in apple crisp should be gooey and squishy, and certainly not crisp, whereas the crisp part of apple crisp refers to the crisp and sweet topping.

Thus, apple crisp should be called apples with crisp. Apple crisp is a simpler alternative to apple pie, and it is just as flavorful and aromatic. It is a good recipe for less experienced cooks and children because the crisp can’t be undercooked (and overcooking is also difficult) and there aren’t any special skills required. The apple season is in full swing. Using multiple varieties of apples creates a more robust flavor. Serve warm with milk, whipped cream or ice cream, or add cold to yogurt and granola for breakfast.

Apple Crisp
approx. 8 apples of multiple varieties
½ cup brown sugar
½ cup granulated sugar
¼ cup flour
1 tbsp ground cinnamon
3 tbsp lemon juice
¾ stick butter
½ cup oats

Preheat oven to 350ºF.
Butter a deep oven-safe dish.
Wash and peel apples. Core and cut into eighths. Place in dish.
Mix sugars, flour and cinnamon. Add lemon juice, one tablespoon at a time, creating clumps of the sugar mixture.
Slice butter into pats and cut in half. Place half of butter on apples. Sprinkle half of topping mixture on apples. Sprinkle oats. Place the rest of the butter on top and then the remaining topping mixture.
Bake for 50 minutes, or until apples reach desired softness.

Serves 8