You didn’t think I’d leave you hanging, now did you? After yesterday’s Alpen Magrone blog post praised the virtues of combining carbs, I chose to end it with a only a picture of my Apple Sauce Crisp, hinting at how glorious it was following our pasta and potato feast.
Well, dear reader, today you will be rewarded with the recipe for this little gem I whipped up on a whim. And, it was so fabulous that I plan on making it again really soon.
I’ve made apple crisp so many times in my life that I no longer follow a recipe. And yesterday’s version followed suit, which goes to show how forgiving this recipe can be if you play around with ingredients and proportions a bit. I usually make this in a square 8 x 8 dish, but because there were only two of us (and more importantly, I only had two apples left in the fridge), I downsized the ingredient proportions and pan size to suit my needs.
I normally wouldn’t put some apple sauce in my fruit crisp, so if you don’t have any, I wouldn’t let that stop you. I’d just replace the cup of apple sauce with another peeled and chopped apple. (Although having now tried it this way, I quite like the texture it gave my fruit crisp, almost like a self-made sauce for the apples, and it was fabulous and I’m likely going to make it again this way soon).
I also would customarily add a lot of spices to my crisp topping, but because I wanted the apple-ness to shine through, I kept the spicing to a minimum with just a bit of cinnamon.
There are no wrong ways of building an apple crisp, and this is one baking recipe where the ingredient measures can be a relaxed a wee bit. So, get your fruit peeler out, some fresh apples, and let’s get cooking!
Once you start making this dessert, you'll stop using a recipe. Feel free to substitute another diced apple for the cup of apple sauce, if you don't have any. Nuts in the topping are optional, but highly recommended, so use the ones you love (almonds, walnuts, hazelnuts). You can easily double the ingredients and bake in a larger pan without having to alter the cooking time.
- For the topping:
- 3/4 cup rolled oats
- 1/2 cup firmly packed brown sugar
- 1/2 cup sliced almonds (you can use other chopped nuts if you wish, or omit them)
- 1/4 cup melted butter
- 1/2 tsp ground cinnamon
- For the filling:
- 2 large apples (use an apple that stays crisp during baking, such as Granny Smith, Ida Red, Macintosh), peeled, cored, and diced
- 1 cup apple sauce
- 1 tbsp sugar (if you’re using unsweetened apple sauce)
- Preheat the oven to 350F.
- In a medium bowl, combine the oats, brown sugar, sliced almonds, melted butter and cinnamon, until the mixture looks like wet sand. Set aside.
- In a small ovenproof casserole or dish, layer the apple slices, and cover with the apple sauce. Sprinkle with the tablespoon of sugar, if using.
- Cover with the oat topping.
- Bake in the oven for 35 to 40 minutes.