Apple crisp is a traditional dessert using ripe fruit and covered with a topping that includes cinnamon and oats. It is very easy to prepare. The resulting dessert is good served as is or with ice cream or whipped cream on top.
Dishes consisting of fruit along with sweeteners, spices, and dough were common in ancient times. Medieval Europeans often used apples and other fruits in their cooking, even in savory dishes. When the Europeans settlers came to the Americas they retained their old recipes and those became the apple crisps, apple cobblers, apple pandowdy and the other variations of fruit pie formulas that we know today.
Crisps are quicker to make than traditional fruit pies and were originally intended to be served at simple family meals, not for company. Early settlers served them at any time of the day including breakfast. Other fruits besides apples can be used to make a crisp, such as pears.
- 4 cups of sliced, pared and cored apples (6 medium)
- 2/3 to ¾ cups of brown sugar, packed
- ½ cup of all-purpose flour
- ½ cup of rolled oats
- ¾ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- 1/3 cup soft butter
Heat the oven to 350 degrees F. Grease or butter an 8 inch square pan.
Wash, peel and core the apples. Slice and place in the baking pan. Blend the remaining ingredients until crumbly. Spread the mixture over the top of the apples.
Bake uncovered 30 to 35 minutes until the apples are tender.
A combination of fruit can be used.
Instant oats should not be used.
It isn’t traditional but ½ cup of chopped nuts can be added to the topping.