Apple crisp has to be an autumnal favorite of mine. More than the apples I love the crunchy sweet oatmeal crisp layer. But, I stumbled upon a variety of apples I had never heard of before, “honeycrisp.” These apples are true to their name, sweet like honey and very crisp. I loved the flavors of the apples so much that I took more apples than the crisp, which has never been the case.
This has the same flavors of apple pie without the crust. Though it is nice to put a little elbow grease in and come out with a nice apple pie. I will make one soon *fingers crossed.* The problem with desserts is that there are only two of us and you can’t make a pie or cake for two. Wait, did I just say “problem” with desserts. I must have been delusional for a second there. There is no “problem” with desserts…bring on the sweet goodness!
Adpated from Ina Garten’s recipe (I halved most of the amounts and reduced the citrus because I find too much citrus in apple desserts gives a Pinesol taste, not that I’ve tasted Pinesol, hehe)
3 Honeycrisp apples, 1 Gala, 1 Golden Delicious (or whatever you prefer, and the Honeycrisps are large apples so take that into account if using a smaller variety)
1/4 cup sugar
pinch of nutmeg
1 teaspoon cinnamon
juice of half an orange
1/4 teaspoon of lemon zest
3/4 cup quick oats
3/4 cup flour
1/3 cup brown sugar
1/4 teaspoon salt
1 stick of butter
Preheat the oven to 350 degrees. Butter your baking dish. I used an 8 by 8 square dish. Combine all the apple components together in a bowl and pour into the baking dish. I used my mini food processor and pulsed all the crisp ingredients together until it formed a crumbly mixture (break the butter into chunks so it will combine better). Pour on top of the apples evenly. Bake in the oven at 350 for 1 hour but check it at 45 minutes to make sure the crisp is not burning. Serve with vanilla ice cream or fresh whipped cream. (Neither of which I had).
*An extra bonus would be a drizzle of caramel similar to the recipe here.