Apple Crisp I
Few recipes for dessert recipes are as satisfying as a well-made Apple Crisp I. The star here is sliced and cored baking apples, supported by a short list of everyday ingredients. It is naturally vegetarian and kosher, so it suits mixed tables without any substitutions. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Easy
Ingredients
- 6 cup Sliced and cored baking apples, for example, Granny Smith
- ½ cup (100 g) all-purpose flour
- ½ cup (100 g) rolled oats
- ¾ tsp (3 g) cinnamon
- ?
- ?
Method
- In a medium bowl stir together flour, brown sugar, and oatmeal. If the room temperature is a bit warm, you should cool this mixture in the fridge.
- Prepare the apples. This should be completed before mixing butter into the topping. It is helpful to choose apples that do not brown quickly; Granny Smith apples are a good choice. Do not use Red Delicious apples; they turn to mush. Place the apples into a 9-inch (23 cm) square baking dish; glass is best.
- Add the butter or margarine to the topping. Mix it via a slicing action, so that the butter or margarine forms tiny little chunks and does not melt or smear. A pair of butter knives, used like scissors, is good for this. You must work quickly once you start this step.
- Sprinkle the topping onto the apples. You may pat it down just a bit.
- Bake for about 30 minutes in a 375 °F (190°C) oven. Do not remove the crisp before the top is dark brown. Black spots indicate burning. It is better to burn a few small spots, which you can then remove, than to risk undercooking the topping.
Tips for the best Apple Crisp I
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 6 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Is Apple Crisp I vegetarian?
Yes — this version is vegetarian and kosher as written. Always check packaged ingredients if you have strict requirements.
What can I substitute for sliced and cored baking apples?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Apple Crisp I recipe easy to make?
It is rated easy: 6 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Can I make Apple Crisp I ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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