When I come home after a long day at work or just a long and cold day of running errands, all I want is something warm and sweet. Since it's winter still (sort of) it's still apple season and I feel that the best way to eat apples is when they are warm and sweet. A week ago I went to the farmers market and bought more apples then I could possible eat, so I decided to make apple crisp. Never made it before, but went searching for a recipe that sounded perfect.
What's great about apple crisp is that I can pretend it's a healthy breakfast food because of the oatmeal crust on top and it's a dessert paired with ice cream. Enjoy!!!
Apple Crsp (adapted from Tartine Cookebook)
3 pounds of assorted apples
1/4 cup of sugar
3 tbsp of lemon juice
zest from 1 lemon
1/8 tsp of salt
1 cup of unsalted butter
1 cup of sugar
1 and 1/4 cups of all-purpose flour
1/2 cup of oats
1 tbsp of cinnamon
1 tsp of nutmeg
1/6 tsp of salt
Preheat the oven to 350 degrees/ Butter the bottom and sides of a 9-by-13-inch baking dish. Peel, core, and slice the apples and place in a large mixing bowl. In a smaller bowl, stir together the sugar, lemon juice, zest and salt. Add to the apples and toss together well. Transfer the apples to the baking dish.
To make the topping, place the butter and sugar in a mixing bowl. Beat the butter and sugar until smoothed. Add the flour, oats, cinnamon, nutmeg and salt and mix just until the mixture comes together. Top the apples with the topping mixture by scooping up palm-sized balls of the dough and flatten on top of the apples.
Once the apples have been covered with the dough, bake the crisp until the apples are tender and the topping is golden brown, about 1 and 1/2 hours.