"AppleCrisp" news and stories

Photo: bookgrl, Flickr

It's Apple pickin' season. So what to do with the orchard's abundance of apples? Simplify the iconic apple pie by making an apple crisp -- it's the flavor of fall without the fuss.

We rounded up a few of the best apple crisp recipes spied elsewhere on the Web..

Good Morning America offers a recipe for slow-cooked apple crisp in a crock pot.

"America's Test Kitchen" Host Chris Kimball upgrades this fall fruit favorite.

This apple crisp via The New York Times is topped with tortoni and macaroons.

The Washington Post dishes up lunchbox-friendly apple-crisps -- the "s" makes all the difference in interpretation.

My mom and I gave up making apple pies long ago. For years we struggled with pie crusts that wouldn't maintain their integrity and dry apple filling until one Thanksgiving, I suggested that instead of a pie, we make a crisp. We haven't looked back since.

I find that crisps are far easier than pies because while you still have to do the same peeling and chopping to the apples, the topping is just oats, butter, sugar, nuts and spices. There's no rolling or crimping and so the process of making dessert is as much a joy as eating it is.

Here's the recipe I posted around Christmas last year. It's one of my favorite crisps and can be dressed up any way you like. I'm planning on adding cranberries to mine this year, for added tartness. You could also sub in half pears for the apples, use raisins for increased sweetness or pop in some frozen blueberries. It's up to you.

Apple Crisp

2 pounds firm, tart apples, peeled, cored and thinly sliced
3/4 cup oat flour (regular all-purpose works as well)
3/4 cup rolled oats
1 stick butter, softened
1 cup toasted and chopped pecans
1 cup sugar, divided in half
1/4 teaspoon salt
zest of one lemon
juice of half a lemon
cinnamon, nutmeg, allspice and ground clove

Preheat oven to 350 degrees.

Put the sliced apples into a bowl and mix with half the sugar, salt, the lemon zest and juice and some of the spices (we never measure spices, so I can't give you exacts. Go liberally and taste, adjusting as you go to your preference). Let sit for a moment so the juices start to come together.

In another bowl, cut flour and butter together. Add oats and flour and work until the butter is pea-sized and everything is well incorporated. Add a sprinkling of cinnamon and some nutmeg (freshly grated is preferable). Mix nuts into the topping.

Pour apples into a baking dish (my mother always greases her baking dish, but I never do) and scrape out all that juice. Carefully spread the topping out over the top and bake for 30-45 minutes. Check after 20 minutes to see how the nuts are doing. If they are getting too dark, lay a sheet of foil over the crisp to protect the nuts. You can tell it's done if the apples are really tender and the topping has taken on a nice, golden brown appearance.

For best results, serve with ice cream.

• How to construct the perfect apple crisp. Possibilities include Sunday Evening Apple Crisp, Michelle Vernier's Apple Crisp and Apple-Huckleberry Crisp.
  
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• Chowder doesn't just have to be about clams anymore.
• Mushrooms, pate and apples are the stars at the PSU Farmers Market this week.
• It's the perfect time of year to check out the Portland-area wineries for tastings.
• Barack Obama won the White House, but it was Cindy McCain's Oatmeal Butterscotch Cookies than won Parade Magazine's First Lady Cookie Contest.
• New uses for that old classic - spinach dip.
• For Dinner Tonight, how about a batch of Spicy Thai Beef Curry.

• Milk seems like a simple fluid, but this excerpt of Milk shares the convoluted truth.
• The easiest way to start appreciating wine: try it in different glasses (it converted me!). Gord Stimmell talks about the truths of wine glasses and some cheap but tasty wine picks.
• Communal dining at Oddfellows and a warning about mixed nuts.
• Giving thanks is often teamed with religion, but being thankful can mean more, non-denominationally.
  
• Recipe: Apple Ginger Crisp with Honey Mascarpone

Yesterday I mentioned that my mom and I worked in tandem to create an apple crisp for dessert on Christmas. We both compromised a little on our traditional method and I think our team work was a success, as I do believe that this was one of the best apple crisps every (although my dad pointed out that the best one is typically the one right in front of you, so I could be a little biased).

You see, I like to use mostly oats in my topping and she likes to use mostly flour. We came together and used about half oat flour and half pure rolled oats. The combination gave it a sense of pastry with the crunch and seeming-virtuousness of granola. I cut the pieces of apple a little smaller than my norm under her tutelege and I convinced her to season both the apples and the crumble topping. We both agreed to use toasted pecans in top instead of walnuts. What turned out was a dish that was tender and sweet without being overwhelming. It felt like it could be a really decadent breakfast item (and would be great with plain yogurt instead of the vanilla ice cream we ate it with). Check out our recipe after the jump.