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Fruity Crisp

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Makes 4 to 8 servings 1x

Time 1 hour

Units Scale

Ingredients

  • 5 tablespoons butter, plus more for smearing the pan
  • About 2 1/2 pounds apples
  • Juice of 1/2 lemon
  • 2/3 cup packed brown sugar, plus 1 additional tablespoon
  • 1/2 cup rolled oats (not instant)
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 1/4 cup chopped nuts (if you like)

Instructions

  1. Heat the oven to 400°F. Smear about 1 tablespoon butter on the sides and bottom of an 8- or 9-inch square baking pan. Cut the 5 tablespoons butter into pea-sized bits, spread them out on a plate, and put it in the freezer while you get everything else ready.
  2. Follow the directions below for peeling, coring, and slicing apples. You want about 6 cups for this recipe. Same deal there as here: peels or no peels, your choice. Put the apples in a large bowl, and toss them with the lemon juice and extra 1 tablespoon brown sugar. Let them sit.
  3. Take the butter out of the freezer and scrape it all into a medium bowl. Add the last 2/3 cup brown sugar, the oats, flour, salt, and nuts if you’re using them. Use your hands to mix until a crumbly topping comes together. Rubbing and squeezing as you go will get you there fast.
  4. Spoon the apples into the baking pan and spread them into an even layer. Scrape all the juices out of the bowl over the apples. Scatter the topping over the fruit.
  5. Bake until the topping is browned and crisp and the apples are soft and bubbling, 40 to 50 minutes. You can poke them with a fork to make sure. Let the pan rest on a wire rack for just a few minutes and eat warm or at room temperature. Cover the pan if anything is left, refrigerate, and eat within a day or 2.

Eat with: ice cream, whipped cream, or a spoonful of cream drizzled on top.

– Recipe from How to Cook Everything Kids

Recipe variations

Cherry Crisp
Easier since there’s nothing to slice. Instead of the apples, use 1 1/2 pounds frozen tart—also called pie— cherries. Keep the brown sugar in the topping, but in Step 2, toss the cherries with 2 tablespoons cornstarch and 1/2 cup granulated sugar and skip the lemon. Top and bake the crisp the same way as in the main recipe.

Berry Crisp
Choose blueberries, blackberries, or raspberries—or a mix. Fresh or frozen. Instead of the apples, use 1 1/2 pounds (3 pints). Keep the brown sugar in the topping, but in Step 2, toss the berries with 2 tablespoons cornstarch and 2 tablespoons granulated sugar and skip the lemon. Top and bake the crisp the same way as in the main recipe.

Pear Crisp
Same recipe with pears instead of apples.

Peach or Nectarine Crisp
You can make the same recipe with peaches or nectarines instead of apples. The only change is that you’ll need 3 to 4 pounds of fruit.