Prep Time: 10 minutes | Cook Time: 30-40 minutes | Total Time: 40-50 minutes | Yield: 1 apple crisp

Ingredients:

• 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

Directions:

1. Preheat oven to 400F.
2. Go get your food processor off the shelf and plug it in. (This is the hardest part of this recipe.)
3. Toss the fruit with 1/2 tsp cinnamon, the lemon juice and 1 TBSP brown sugar.
4. Lightly butter an 8 or 9 inch square baking dish.
5. Pour in fruit mixture and level out with a spatula. Don’t mash it.
6. 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.
7. 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.