Easy Apple Crisp
The best way to make this is with you hands -- it gives you a better idea of how much of everything you have in there, and its much more fun to get messy
I made this up in lieu of an available vegan dessert option on a school trip. Since then I've kind of played with it based on what I want.
For those who dont really like mush, this is a super easy, really delicious, light and crispy alternative to the classic version (you can use peaches too). It is good as breakfast the next am as well. Every time I go home my mom won't let me leave without making my crisp.
I will add photos the next time I make one, which I'm sure will be soon!
Featured Pinch Tips Video
- apples, cored and sliced (peeled or not)
- brown sugar (i prefer dark)
- butter, or butter substitute for vegan
- old fashioned oats
- cinnamon, nutmeg, clove (optional)
- blackberries, blueberries, raspberries, etc (optional)
1See Bottom for preheat instructions
Butter a baking pan -- 9" round pie plate should work for 4 or 5 apples, adjust depending on servings.
2There should be approx 1/2 apple per person expected to eat. I usually use 5 braeburns or 1/2 green apples/some other variety of hard apple (soft apples like mcintoshes dont work as well).
3Put apple slices in a large mixing bowl, along with half a cup of brown sugar, 1/2 cup oats, and 1/2 stick of melted butter (less apples require less stuff) . Mix. There should be enough butter to allow the sugar and oats to stick to all the apples. Add more as needed/desired. Mix in some spices if desired.
4In a separate smaller bowl, Mix more melted butter, brown sugar, oats, and spices. There should be an even moist mix of brown sugar and oats -- this is for the topping. Adjust amounts to consistancy you want. (the brown sugar will be lumpy).
Total amount should be at least 2 cups of mixture (more if making a bigger crisp)
5Pour apple mixture into buttered pan. Crumble topping over the top to cover.
6Take Crisp out when topping is starting to brown, and the mix is bubbling lightly.
7FOR BAKING TIME AND TEMPERATURE:
Softer Crisp is best at a lower temperature for a longer time (eg. 350 for 30 min)
Crispier is best at a higher temperature for a shorter time (eg. 425 for 20 min).
Adjust to your liking. No matter what, it will come out delicious!
This Recipe is best mixed with your hands -- it gives you a better idea on consistancy, and is more fun and rewarding in the end. Great for making wit your children this way as well.
Keep it plain for a more breakfasty flavor. Add ground Clove for Christmas. Mixed Berries make it a summer dish. Delicious served with vanilla or caramel ice cream, or Creme Fraiche (my favorite)