Apple Crisp

The trees in the Northeast hung onto their colorful leaves far longer than usual courtesy of a very rainy summer. Finally, pops of red, orange and yellow dance to the ground as the leaves are released from their branches. Now that the scenery conforms with the date on the calendar, one can’t help but desire fall flavors. Cinnamon, pumpkin, apple and nutmeg perfectly compliment the crisp clean air. 

It’s also the best time of year for “cook’s desserts.” While homage, rightfully belongs to pastry chefs and their unlikely aptitude for being both artist and chemist, we cooks shun perfect measurements for a “feeling” regarding the amount of an ingredient a dish requires. The precision that baking demands often seems too intense for the cook. I can’t imagine a pastry chef pouring a big glass of Cabernet as they prep their space for a soufflé. The cook desires forgiveness in her art, hence my affinity to pies, cobblers and breads. I WANT to cheat…more cinnamon and butter please. And while I suppose there is a proper temperature at which to place the apples in a pie crust before baking, I doubt it will make any difference in the end. After all, when warm apples and cinnamon meet creamy caramel ice cream, you have perfection every time.

Take liberties with this recipe…please.

Apple Crisp

Four individual ramekins or an 8X8 baking pan

Crumb Topping

1 cup white flour

1/2 cup light brown sugar

1/4 cup white granulated sugar

1/2 tsp cinnamon

1/4 tsp Kosher salt

1 stick unsalted butter, softened

1/4 cup finely diced walnuts

Apples

6 large apples (2 Honeycrisp, 2 Macintosh, 2 Granny Smith or any combination)

1/2 cup light brown sugar

1/4 cup white flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tsp vanilla extract

Pinch of salt

Half a lemon

About four tablespoons of unsalted butter for coating ramekins and dotting apples

Ice cream of your choice

For the Crumb Topping

Pour dry ingredients, except the nuts, into a large mixing bowl. With a fork or a hand-held dough cutter, combine butter with the ingredients until mixture becomes a bowl of crumbs. Add walnuts and gently mix. Can be made days ahead, or even weeks because it freezes well.

For the Filling

Rub unsalted butter inside the ramekins or square baking dish.

Peel apples and slice into wedges. Place apples in a mixing bowl. Add sugar, flour, cinnamon, nutmeg, vanilla and salt and mix until apples are well coated. Place apples into the ramekins or baking dish. Dot apples with butter and squeeze lemon juice on top. Pour the crumb topping on top of the apples. (The ramekins or baking dish should be almost overflowing because the apples will cook down.)

Bake at 325 for 30-45 minutes depending on your oven, until apples are soft but not mushy. 

Serve immediately or reheat before serving. Place a big scoop of ice cream of your choice on top.