I love apples and I love a good apple crisp. By good apple crisp I mean more crisp than apples. In fact, really just a couple apples with a whole lot of topping. That defines good apple crisp for me. This apple crisp meets and exceeds my expectations of good apple crisp. In fact, when I had a plate full of it last night, I had so much topping that I had to go back and get more apples. Shocker. (I may have also fished for more topping in the first place which caused my problem. Shhhh.)
Something you should know about this particular dish of apple crisp and accompanying photo shoot is that it happened at 5:40 pm in January. Gasp. This was because I decided spur of the moment to whip up the dessert to use up some apples and at the same time I started cooking I realized I also needed to start some pizza dough so we could eat dinner and at the same time I started that, both of my boys decided to start crying and needing me for food and poopy diapers. So then I accidentally added too much flour to the pizza dough so it turned rock hard, and I grated my finger when I grated the apples, and I had to stop mid way to change a diaper, and by the time the apple crisp was finally finished cooking, the sun had already gone done and I was racing time for what little light was left. You should have seen me running like a crazy person back and forth from the kitchen to the yard to set up the shot. Luckily, we had just bought a tripod, otherwise the shoot would have failed because my shutter speed was so slow.
In the end, it worked out, and I was pleasantly surprised at how well the pictures actually turned out with a little editing. I just don’t ever recommend scrambling to cook something, photograph it, and make dinner at the same time between 4:30-6:00 pm.
My favorite thing about this apple crisp, aside from the delicious crumbly topping, is the secret ingredient that makes the apple filling so much better than just plain apple crisp. What is it you ask? Oh, ya know, salt. Sprinkling the apples with just cinnamon and salt only, brings out the natural sweetness, helps decrease the tartness, and provides the consumer with a delicious filling that has absolutely no sort of gelatinous, jiggly, or questionable consistency.
And because I try to revolve my life around things that are fast and easy, this one fits the bill as well. Peeling and cutting the apples takes a few minutes, but past that it takes about 5 minutes to throw together. While it’s cooking, you can do other things, like fix dinner, or watch TV. When it’s done, enjoy it with a big scoop of ice, whipped cream, or nothing. Bon appetite!
- 8 cups of apples, peeled and sliced
- 1 tsp. salt
- 1 tsp. cinnamon
- up to ¼ cup of water only if apples are very dry (do not use freeze dried apples!!!)
- 1 cup white sugar
- 1 cup brown sugar
- 1½ cups flour
- ⅔ cup butter, softened
- Preheat the oven to 350 degrees. Wash and peel the apples. Slice to desired thinness. Pour apples into a greased 9 x 13 baking dish. Sprinkle with salt and cinnamon. Stir well to evenly coat the apples.
- In a separate bowl, combine sugars, flour, and butter. Mix with a fork until evenly combined.
- Pour the topping over the apples and distribute evenly. Place in a preheated oven and bake for about 30-40 minutes or until topping is golden brown and apples are bubbly underneath.