Do you know what the problem is with apple crisp? Nothing. Not a thing. It’s easy, it’s delicious, and it makes as good a breakfast as it does a dessert. I can’t find a fault. You can of course have this with ice cream, or whipped cream, but if you can’t be bothered, do what we do and just pour half & half generously over the top.
- 6 cups apples, cored, peeled and sliced. A mixture of different varieties is nice.
- 1 TBSP lemon juice
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup old-fashioned oats
- dash salt
- 1 stick butter, melted
Preheat oven to 375 degrees. Fill an 8″ square baking dish with apples, sprinkle lemon juice over them.
Make the crisp topping: Mix flour, brown sugar, cinnamon, oats and salt in a medium bowl. Pour melted butter in and stir to coat evenly – it’s okay if there are a few dry spots. Sprinkle topping over apples.
Bake 45 minutes, until topping is golden brown and apples are soft.