Autumnal Pleasures:: Apple Crisp
My friends know that the dessert I like best is pie. Any kind of pie. Put fruit in between two layers of flaky pastry and I’m in Heaven. Second to a proper two-pastry pie, is crisp. It’s a whole lot faster to make and it’s mighty satisfying.
Making crisp for my crew takes 1/2 peck of apples, peeled, cored and sliced. I always taste one to see if I need to add either lemon juice or sugar. I toss them in flour and cinnamon with at least a tablespoon of sugar (more if they’re really, really tart). Into the baking pan ( a big cake pan) they go, later to be topped with a generous blanket of equal parts butter, brown sugar and oats, half as much flour, more cinnamon, and sometimes I throw in some nutmeg or cloves. Pop the lot into the oven at 350 for 35 minutes or so. When you can see that bubbly juice around the edges and the topping is crispy and golden, that’s the time to take ‘er outta there.
Top with cold homemade whipped cream (made with confectioners sugar and vanilla) while it’s still hot. This will make the cream start to melt and drizzle through the crisp. Oh, so delish. Curl up with your bowl of apply goodness and light the fire. If you’re lucky, there will be enough for another spoonful when everyone is done.
