On a roll here… 2 in 2 days! As you all know, I’m am not much of a dessert maker or (god forbid) baker. Which is ok because my favorite desserts are often seasonal fruity in nature, and leave more time and kitchen space for making the more exciting savory elements of a meal. Last night my mom made an amazing southern dinner complete with buttermilk-soaked fried chicken, mashed potatoes and greens. Yum! So of course we needed some sort of dessert to complete the festive meal. As she had a bowl of apples that were getting squishy and long past their prime, this seemed a perfect sweet-and-tart way to end the meal. A crisp is sort of the dessert version of shakshuka – a good end point for many things that you may have in your kitchen and be wondering what to do with. You can use just about any kind of nuts, oats or granola for the topping, and any sort of fruit for the filling. I like the cranberries because they add a nice tart compliment to the sweetness of the fruit, and you can keep a bag in the freezer and it will last forever and ever.
A word of advice to whom it may concern: don’t skimp on the butter! You know who you are…
– For the fruity part
- 5 apples – peeled, cored, and cut into ~8 slices
- Generous handful frozen cranberries
- 3 tbsp flour
- 1-3 tbsp brown sugar (depending on how sweet you want it)
- Zest of 1 lemon
– For the topping
- 6 tbsp butter cut into ¼ – ½ in cubes
- ½ C flour
- ¾ cup brown sugar
- ¼ tsp nutmeg
- ¾ cups rolled oats and/or chopped nuts
- Preheat the oven to 375.
- Combine all the ingredients that go with the fruit in a large bowl, then put them into a baking dish. (I don’t bother buttering the dish for a crisp.)
- Mash the topping ingredients together in a bowl until they are evenly distributed with the butter.
- Spread the topping evenly over the fruit mixture.
- Bake at 375 for 40-45 minutes (until the top is golden brown and the fruit mix is bubbly hot.