Last week, I received a care package. The best kind. A bundle of squash, beets, peppers and apples found their way to me here in Montreal all the way from Nova Scotia.
How did they get here? A family friend was making the drive. Upon hearing of it, my mother instantly went to the nearest farmer’s market and bought up a bounty of autumn veg to send along for the ride. Yes, I know. Quebec offers up some awesome produce, too. But for me, there’s nothing quite like Annapolis Valley apples come September.
Case in point: when my boyfriend bit into a particularly juicy Honeycrisp, he stated that it was undeniably the “best apple ever.”
The problem? I’ve got a ton of apples on my hands. And I mean a ton. Some are good for snack-time munching, others are ideal for baking and cooking.
Decisions needed to me made. Apple muffins, perhaps? Or a classic mile-high apple pie? I settled on Apple Crisp because who doesn’t love a crisp? Quick to make and even quicker to eat. Soft fruit topped with oaty-buttery-crumble. Perfect.
This Apple Crisp, adapted from the Joy the Baker Cookbook, couldn’t be easier or more tasty...
Select six apples.
Peel em’, core em’, cut em’. Add brown sugar and cinnamon.
Toss to coat.
Make your crumble topping.
Layer apples and topping in a buttered pan.
And you’re good as gold! And as golden as a perfectly-browned crisp.
adapted from the Joy the Baker Cookbook by Joy Wilson
Makes one 8x8 baking pan’s worth (enough for 6 people).
For the filling:
6 medium Granny Smith apples
3 TBS. brown sugar
1 ½ TSP. ground cinnamon
For the crumble topping:
1 1/3 cups all-purpose (unbleached, please!) flour
1 1/3 cups packed brown sugar
½ TSP. cinnamon
½ cup rolled oats
½ cup (1 stick) unsalted butter, slightly cold
a good pinch of salt
Preheat oven to 350°F and butter an 8x8 baking pan.
Peel, core and cut apples into ¼ inch slices and place in a large bowl. In a small bowl, mix brown sugar and cinnamon with a fork to combine. Toss with apples and transfer to buttered pan.
In a medium bowl (yes, I know, lots of bowls = lots of washing up; it’s worth it!), combine all dry crumble ingredients. DOMESTIC DEBORAH TIP: Don’t skip on the salt! The original recipe doesn’t call for it but I think it’s essential. Cut up butter into small cubes and then work it into the crumble mixture with your fingertips until it all looks like coarse meal. Toss ½ cup of the crumble mixture with the apples in the pan. Use remaining crumble mixture to top the filling.
Bake for 50-55 minutes, until topping is browned and apples are bubbling. DOMESTIC DEBORAH TIP: Vanilla ice cream was made for this dessert and should almost be included in the ingredients list for this recipe.