{as you can see I’m a big fan of the crisp element and as per usual I have my dish precariously balanced on the back porch’s dusty railing. Which is of course where I eat all my important meals.}

I know what your thinking right now. I do, your thinking ‘oh what a bore. Another tiresome old crisp, why must I be subject to such commonplace treats?’ Well, my answer to you Sir et Madame, is that in the land of crisps and crumbles I know what’s best for you and this is where the party’s at.

The buttery cinnamon, brown sugar, and apples is pure heaven in a spoon with some vanilla ice cream. Oh Yum! The leftovers have been a huge hit at our house all week. The first thing Chris asks me when he gets home is if I ate all the apple crisp. I don’t know what makes him think such things of me, certainly not the crumbs on my desk, I swear.

For the Topping, mix the following ingredients together in a food processor:

1/2 c all purpose flour
1/4 c granulated white sugar
1/4 c light brown sugar
1 ts ground cinnamon
1/8 ts salt
6 tablespoons unsalted butter cut into pieces
1/3 c rolled oats
1/3 c chopped walnuts

Filling:

2 1/2 lb or 6 c peeled and sliced tart and firm apples
zest of 1 lemon
1/2 ts ground cinnamon
1/4 c light brown sugar

Here’s what you do: Park yourself somewhere you want to be for a while, bring your apples, a bowl for the peels and cores, another for the cut up apples, a small cutting board, your favorite paring knife, and go to work. After you have the apples all peeled and chopped, mix in the lemon zest, cinnamon, and brown sugar.

Spoon the apples into one large or a few small baking dishes and cover each one with a layer of the crisp mixture. Make one special for yourself with extra crisp but don’t tell anyone. Put them all on a baking sheet and then into a 350F oven for about 40 minutes. You’ll know they’re done when the apple begins to bubble up around the edges and your house smells like cloud nine.

[Oh yes, and thanks Amanda for the inspiration]

{tags apple crisp recipe}