At this time of year, I crave the smell and taste of apples. To me, there isn’t another fruit worth eating during October. Local apples — sweet, tart, crunchy, juicy — are the best. I love baking with this versatile fruit, and I’ve explored the gamut, from pies to tarts to cakes. One of my favorites, though, is a simple apple crisp. It is easy enough to make after a weeknight meal, and it often won’t require more than a few apples and what you’ve got on hand in your pantry and refrigerator. Here’s my recipe, which I adapted years ago from my favorite old school Betty Crocker® cookbook:
- 5 tart apples, sliced (I used local MacIntosh apples from Dan Tower Farm, purchased at the Elmwood-Bidwell Market)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup whole wheat pastry flour
- 1/2 cup oats
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/3 cup butter, softened
- Heat oven to 375°F.
- Arrange apples in a pan roughly sized 8″ x 8″ x 2″.
- Using a fork or your fingers (arguably the most effective means to combine the butter), mix all remaining ingredients besides 2 tablespoons butter. Sprinkle mixture over apples.
- Cover apple mixture with thin slices of reserved butter.
- Bake until topping is golden brown and apples are tender, about 25-30 minutes.
- Serve warm. Eat as is or add fresh whipped cream or vanilla ice cream.
Make this dessert for your family or dinner guests and they won’t be able to resist the aroma of cinnamon, nutmeg and butter. Your house will smell so warm and inviting. The gooey, caramelized topping and softened apples are a delightful treat on a cool night. Dig your fork in and savor the flavors of fall.
Any leftovers can be sealed and kept in the refrigerator for up to a few days. I use a great glass baking dish that has a cover I can pop on to store in the refrigerator and then stick back in the oven to reheat the next day.