Apple Crisp... An Invocation of the Senses
February 16, 2010 
This apple crisp is baking in the oven, even as I type. The smell is infiltrating my home and my nasal passages, completely overriding anything else that could hope to infiltrate my home and my nasal passages (I have kids in diapers, remember) and that is a very good thing.
I couldn't wait for it to be done to start writing about it. I was just too enthused after snorting up all of that cinnamon and nutmeg. And ginger. Oh, ginger. I think I love you most of all.
So, this is kind of like cooking/writing in real-time, you know, like on a cooking show, because at just about the time I'm done sharing the recipe with you, the apple crisp itself should be making its triumphant appearance from the oven.
In case you couldn't tell, I get really excited about apple crisp.
Are you ready to get started? I sure hope so, 'cause here we go...
Apple Crisp - Ingredient List...
- 8-9 cups peeled, chopped apples
- 1/2 cup brown sugar
- 2 Tbsp. flour
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
- Dash cloves
- 1/2 tsp. cream of tartar
- 1 1/2 cups quick oats
- 1/2 cup flour
- 1/2 cup melted butter
- 1/4 cup brown sugar
- 1/4 cup turbinado sugar
- 1/2 tsp. cinnamon
- 2 Tbsp. flax seed meal
Prepare your oven for the appley deliciousness that is about to grace its presence by preheating it to 350 degrees.
Peel, core and chop up enough apples to give you 8-9 cups. I used Pink Lady apples because I love their tartness. And I love their name. And I love how they really are pinkish. But the tartness... That's my favorite part. Seriously, when I took a bite of one my cheeks puckered. However, feel free to use whichever apples tickle your fancy.
Now, as a flavorful, sparkly coating for the apples, combine 1/2 cup brown sugar, 2 Tbsp. flour, 1/4 tsp. cinnamon, 1/8 tsp. nutmeg (freshly grated if you have it), 1/8 tsp. ground ginger, a dash of cloves, and 1/2 tsp. cream of tartar...
My secret technique is to mix it all up in a plastic container with a lid...
Then I run my fingers through it and pretend it's my own personal zen garden...
Then I get on with my life and add the apples, put on the lid and... shake, shake, shake!!!
To me, this is a quick and efficient way of dispersing the dry ingredients all over the apples. If you want to mix it up in a bowl or use some other wild and crazy method, be my guest.
Spread out the apples into a greased 9x13 pan and press them down.
Now on to make the 'crisp' portion... Combine 1 1/2 cups oatmeal, 1/2 cup flour, 1/2 cup (1 stick) melted butter, 1/4 cup brown sugar, 1/4 cup turbinado sugar, 1/2 tsp. cinnamon and 2 Tbsp. flax seed meal. Stir to combine. Sample to taste. Smile to express the joy your mouth now feels.
Spread this mixture on top of the apples, and again, press down flat.
At this point you could sprinkle it with pecans if you desired, but I can't because we suspect Miss Peaches has a nut allergy. I like using the turbinado sugar and flax seed in the recipe, as I also like to do in my oatmeal chocolate chip recipe, because they sort of give it the crunchy, nutty flavor that I miss without the nuts.
Place in the oven and bake for 45 minutes.
Remove from oven, photograph, apologize to your husband for using up the last of his brown sugar... Oh wait, that's just what I have to do. You can skip those two steps.
Let me start again... Remove from oven, and enjoy warm or cold, slathered with ice cream or not. My personal preference is warm with a splash of half-and-half, which I am about to implement, but quick.
Mmmm. Whew. Uffda. See all that up above there? it is now in my belly. My apple crisp experience is complete.
Except for the dishes. Shoot.
Reader Comments (2)
Sooo.... I told Christopher he had to check out your blog to see how BIG Little Blue Eyes and Miss Peaches are getting!! I can't believe it!! When I got home from work all he could talk about was apple crisp and how he was just CRAVING it... mystery solved!
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