Go ahead and drool. I always do when I make this dessert. Apple crisp is one of my all time favorites, and I like it presented to me just like this picture, thank you very much. There just simply is no other way to eat it. I was first introduced to this recipe a loooooong time ago while watching Emeril Lagasse. Remember him? He was doing an episode on school lunches to pack from home. I fell in love with it and it’s the only way I make an apple crisp. One day I’ll get adventurous and try another recipe, but for now, this is it. So you’re gonna need what’s probably already in your cupboards and fridge: APPLES, WATER, FLOUR, CINNAMON, NUTMEG, BROWN SUGAR, BUTTER, and OATMEAL.
First up, the apples. If you don’t have any, then, ummm. Well? There is simply nothing you can substitute for that. If you don’t have any apples, then just stop right now and run out and go buy some. Most recipes call for some kind of apple like Granny Smith. I can’t stand Granny Smith’s (nothing personal Granny). So I use any other type of red apple. These are Gala’s and they worked out just great.
Peel your apples.
In a bowl, mix together salt, cinnamon, nutmeg, melted butter, water, flour and brown sugar. You could make a liquid column like I did, cause they look cool, or just throw them in together. After staring at this for a good 10 mins, I finally came to my senses and whisked the heck out it. Well, maybe I’m exaggerating on the heck part, but I did whisk it.
Just be careful. Whisks have been known to throw tantrums. This one did. I apologized for man-handling it, and then it calmed down. But not after making this mess.
Mix your apples with the liquid mixture and pour into a glass dish.
In another bowl, throw together some softened butter, cinnamon & nutmeg, brown sugar, and oatmeal,
Cut your butter into the mixture, until the crumbs become coarse-like.
Then sprinkle it onto your apples. Cover the whole thing like a blanket. As soon as it’s covered, put it in the oven and if you can stand it, wait for it to bake. This would be a good time to do a quick 3 mile run, because you won’t be able to stop inhaling this dessert. Or forget the running and just go to the store to buy some ice-cream. I’m such an enabler. When it’s done, the topping will be a nice golden-brown, with scrumptious apple-goodness oozing out. Excuse me – I need a spoon.
Like I said, this is the only way to eat an apple crisp: hot, with a scoop of vanilla ice-cream, and rich caramel sauce pouring down the sides.
This dish doesn’t last long as you can see. It won’t last long in your house either. This recipe actually makes enough for a 9 1/2″ by 13″ baking pan. I halved the recipe for the sake of all that is skinny when I last made this. There are a few of us (clears throat) trying NOT to pack on the calories. It’s hard when you’re having this thing staring you down. So check your calendars, there may be an event that you need to make something for that will justify you making this.
Oh, I know!
Thursday. That’s always a good one ; )
Adapted from Emeril Lagasse’s Apple and Oatmeal Crisp. Click here to go to his original recipe.
Difficulty: Easy-Peasy Prep Time: 20 mins. Cook Time: 45 – 50 mins.
3/4 cup brown sugar 1 1/2 cups water
1/4 cup melted butter 2 Tbsp flour
1/2 tsp salt 1 tsp cinnamon
1/2 tsp nutmeg
6 med sized apples, peeled, cored, and cut into slices
Mix together all the ingredients, except the apples. Once the mixture is made, bathe your apples in it. Once they’re mixed well, arrange them in a 9×13 inch pan.
3/4 cup brown sugar 1/4 tsp cinnamon
1/4 tsp nutmeg 1 1/2 cups flour
1 1/2 cups oatmeal 1 /2 cup butter at room temperature cut into small pieces
Combine all your dry ingredients first. Next you’re going to have to use your hands, unless you have one of those fancy-shmancy pastry cutter do-hickies. Mix that butter into the oatmeal mixture until it forms large crumb-size pieces. You’re ready to sprinkle.
Just cover all your apples with this oatmeal crumb mixture. You shouldn’t be able to see your apples. Well, almost all your apples. Throw it in your oven at 350 degrees. Emeril’s recipe says to bake for 1 hour and 25 minutes, but I find that that’s too long. Either that, or I’m just plain impatient. I bake mine for 45 mins. By then the topping has a nice crunchy, golden-brown look to it. It’s also enough time to run to the store to buy my vanilla ice-cream and butterscotch sauce. All together now, with your best Homer Simpson voice, “MMMMMMMMmmmmmmmmm. Crunchy.”