Apple Crisp

Why a frying pan? Will any kind of baking dish work?

As the author talks about cooking by feel, I'd say if you think it needs more topping then make more topping. Play around with the proportions of nuts, flour and oatmeal. I don't measure anything when I make apple crisp, but I know that I use more oats and less nuts than this recipe (probably reversing the proportions here) and I make more topping than I think I'll need since you can freeze any leftover.

My late American born wife taught me that the only correct vessel for an apple crisp was a well seasoned cast iron skillet. I have at times - oh horror - made it in a square aluminum pan, and it worked. If there is any good reason it is that the skillet conducts well and keeps the heat well.

So I used to make the crumble with cold butter sliced up like biscuits (as this recipe does). I scoffed at the idea of melting it that I saw in recipe. And then did it for another. Melting the butter and pouring it into the mixture is the only way to get a perfect crumble.

To the apples, I add lemon juice AND bourbon, and triple the cinnamon. Luscious flavors that guests and family love.

Also, I forgot to say that you can multiply the proportions of the topping to infinity - or at least 3 or 4 times. I freeze the extra topping in a Ziploc and then cut off a hunk and chop it for a spur of the moment dessert anytime. You will thank me for this tip!

I like my apple crisps on the deep side -- that is, a thick layer of apples (a couple of inches thick) beneath the crumb topping. I have a couple of smallish square Pyrex baking dishes (vintage!) -- I think one is 6" square and the other 8" square. They work just fine. You don't get the same caramelized bottom as you do with cast iron, but you'll still get a delicious dish.

Make it easy on yourself - just use equal parts softened butter, brown sugar oats and flour. if you have chopped nuts and/or raw sugar to add, all the better. Add a little grated lemon rind to the apples for a fresh tasting lift.

This is very similar to what I make. The cast iron pan is important to assuring the crispness of the parts of the dessert that are not on top. One omission I make very consciously is the cinnamon. I am always puzzled by the ubiquity of cinnamon anytime apples are baked. To my family’s taste, apple desserts sans cinnamon have a much more unequivocally apple-y flavour.

Joyce re your question asking if you can sub almond flour for wheat flour so your celiac BIL can enjoy this, yes you can. (What a nice SIL you are!) The texture of the crumble will be different by a bit. You can also use a GF flour like Bob's Red Mill All Purpose GF Baking flour or King Arthur's GF Baking Flour. And yes, you could use almonds in the topping instead of the other nuts. Happy Baking!

Thanks to the author for breaking me out of the myth that I need more kitchen appliances in order to be a good baker. First time making this and it turned out amazing... will definitely add bourbon to the mix next time!

Wow. The final sentence in Step 1 plus the first sentence in Step 3 may get this "I'm DONE with baking" person back into the dessert kitchen this very week. I used to cook - and bake - a LOT but have drifted too far into this "been there, done with that" feeling over the past few years. This flexible simplicity actually sounds like FUN. again!

This is delicious! I used unsalted vegan butter to make it a vegan dish and liked it even better than regular butter. The apple taste was even more “apple-y”. One thing—mixing the apples and lemon juice into the sugar/flour mix in the ten inch cast iron pan is impossible. Apple pieces are flying and spilling everywhere and I’m wondering why not mix everything together in a large bowl first and then spread them out in pan? Is there something special about mixing in cast iron pan? Just wondering…

This is just so delicious, not too sweet and not too much butter. The flavor of the apples really come through. I used a variety of apples, some sweet, some tart and did not peel them. Perfect fall recipe and so flavorful.

For an excellent variation (for those without peanut allergies): substitute all but two tablespoons of the butter in the topping with the peanut butter of your choice. I like to use a natural salted peanut butter because the extra salt adds a depth to the sweetness of the fruit. Anyone who loves the peanut butter/apple combo will be pleased.