Apple Crisp

Name: Apple Crisp
Yield: makes 4 servings
Ingredients: 3 cups peeled, cored, and sliced apples or other fruit; 1/2 teaspoon ground cinnamon; Juice of 1/2 lemon; 1/3 cup brown sugar, or to taste; 2 1/2 tablespoons cold unsalted butter, cut into bits, plus butter for greasing the pan; 1/4 cup rolled oats; 1/4 cup all-purpose flour; 2 tablespoons shredded unsweetened coconut (optional); 2 tablespoons chopped nuts (optional); Dash of salt

December 20, 2011

In place of apples, you can use pears here or a mixture. In fact, this is a universal crisp recipe and will work with just about any fruit. Almost needless to say, it’s great with vanilla ice cream.

Recipe information

Yield
makes 4 servings

Ingredients

3 cups peeled, cored, and sliced apples or other fruit

1/2 teaspoon ground cinnamon

Juice of 1/2 lemon

1/3 cup brown sugar, or to taste

2 1/2 tablespoons cold unsalted butter, cut into bits, plus butter for greasing the pan

1/4 cup rolled oats

1/4 cup all-purpose flour

2 tablespoons shredded unsweetened coconut (optional)

2 tablespoons chopped nuts (optional)

Dash of salt

Preparation

Step 1
Preheat the oven to 400°F. Toss the fruit with half the cinnamon, the lemon juice, and 1 tablespoon of the sugar and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
Step 2
Combine all the other ingredients, including the remaining cinnamon and sugar, in a food processor and pulse a few times, then process for a few seconds more, until everything is well incorporated but not uniform. (To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, and then work in the butter with your fingertips, a pastry blender, or a fork.)
Step 3
Spread the topping over the apples and bake for 30 to 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm, or at room temperature.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsCrisp Fruit Dessert Dessert American Apple Fruit Oat Rice & Grains Coconut Nut Easy Baking Fall Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes