Apple crisp, a (mostly) pictorial essay









recipe after the jump

Apple crisp is my favorite fall dessert by a mile. Sure, sweet potato pie has its place, and it wouldn’t be Thanksgiving without a big slice of pecan pie, but this is the sweet I crave (and have taught Gil to crave, too). It also has the benefit of being an exceptionally easy dessert to make. This recipe is slightly healthier than most I’ve seen, but the flavor is still out of this world.

Oatmeal-Apple Crisp adapted from Cooking Light

1/2 cup whole-wheat flour
3/4 cup quick-cooking oats
2 tablespoons ground flax seed
3/4 cup packed dark brown sugar, divided
3/4 teaspoon ground cinnamon, divided
1/2 cup chilled butter, cut into small pieces
6 cups chopped peeled Granny Smith apple (about 2 1/2 pounds)
Cooking spray

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, flax seed, 1/2 cup sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/4 cup sugar, 1/4 teaspoon cinnamon, apples in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 375° for 30 minutes or until apples are tender.