Prep Time: 10 minutes | Cook Time: 30-40 minutes | Total Time: 40-50 minutes | Yield: 1 apple crisp
- 6 Cups peeled, cored, and sliced apples or other fruit (can use pears or whatever)
- 1 tsp ground cinnamon
- Juice of 1/2 lemon
- 2/3 cup brown sugar
- 5 TBSP cold unsalted butter, cut into bits, plus more for greasing the dish
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup chopped pecans or other nuts (optional) – I don’d add this most of the time
- Good quality vanilla ice cream
- Preheat oven to 400F.
- Go get your food processor off the shelf and plug it in. (This is the hardest part of this recipe.)
- Toss the fruit with 1/2 tsp cinnamon, the lemon juice and 1 TBSP brown sugar.
- Lightly butter an 8 or 9 inch square baking dish.
- Pour in fruit mixture and level out with a spatula. Don’t mash it.
- Combine all the other ingredients- including the remaining 1/2 tsp cinnamon and almost 2/3 cup of brown sugar (and the nuts if you are using)- in the container of a food processor and pulse a few times, then process a few seconds more until everything is uniform.
- Spread the topping over the apples and bake 30 to 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm, or at room temp.
Notes: INSANELY GOOD WITH VANILLA ICE CREAM. Original recipe called for 1/4 cup shredded coconut, which I can’t stand. This is also good cold.
Recipe Origin: From Mark Bittman book The Minimalist Entertains.