Easiest Apple Crisp

This is my absolute favorite dessert of all time. I make variations of this recipe based on what fruit is in season, but I think Apple Crisp is my favorite. (Ask me in summer and I’ll say it’s blueberry). This recipe is so simple, I’ve made it by memory without measurements for years and years. I love to serve this recipe in small ramekins, so everyone gets their own portion with plenty of crisp topping. While this recipe consists of a few simple ingredients, using freshly grated cinnamon and good butter elevates this dessert to life changing status.

Serves 6.

Filling

·      5 Apples—peeled and diced

·      ¼ cup light brown sugar

·      2 tablespoons all-purpose flour

·      Juice of one lemon

·      1 teaspoon salt

·      1 teaspoon freshly grated cinnamon

Crisp Topping

·      1 stick good unsalted butter (such as Kerrygold)—diced

·      ¾ cup light brown sugar

·      ½ cup white sugar

·      1 cup flour

·      ½ teaspoon freshly grated cinnamon

1.     Preheat oven to 375 degrees. Add the apples, salt, 1 teaspoon freshly grated cinnamon, ¼ cup light brown sugar, 2 tablespoons all-purpose flour, and lemon juice to a large mixing bowl and toss to combine until the apples are evenly coated.

2.     Add the apple filling to a large casserole dish or divide the filling between 6 small ramekins.

3.     Rinse and dry your mixing bowl, then add the diced butter, ½ cup light brown sugar, ¼ cup white sugar, ¾ cup flour, and ½ teaspoon freshly grated cinnamon to the bowl.

4.     Using clean hands, mix the butter into the dry ingredients, until the crisp topping is the consistency of wet sand and holds its shape when pressed together.

5.     Top the apple filling with the crisp topping, squeezing some of the mixture into clumps to create texture.

6.     Bake for 45 minutes to an hour, until the apple mixture has turned to a caramel color and is bubbling at the edges and the crisp topping is golden brown.

7.     Serve warm topped with ice cream.