Apple crisp is kind of like the UK’s apple crumble, but made with oats and cooked until it’s crispy on top instead of crumbly. My mom used to make this all the time when I was growing up and it never lasted long in our house!
This apple crisp recipe is easy to remember and totes scalable, depending how many apples you have.
Ingredients
- 4-6 apples, peeled and sliced (I like tart apples best.)
- ½ cup plain flour
- ½ cup margarine or soft butter (I often reduce this amount a little, in an effort not to be so unhealthy.)
- ¾ cup brown sugar (To my UK readers, this means light muscovado.)
- ¾ cup rolled oats
- 175ml merlot, or wine of your preference*
Directions
- Mix everything but the apples with two knives until there aren’t any huge lumps of butter left. Or, if you’re super lazy like me, you can chuck it in the food processor while you have a few sips of your wine.
- Lightly spread topping on apples.
- Bake for 35-40 minutes at 175°C / 350°F until apples are soft and top is crispy. This should give you enough time to finish your glass of wine and as an added bonus, your entire house will smell delish.
- [Optional] Really try to force yourself to wait 10 minutes before testing so as not to burn your mouth.
- Serve with vanilla ice cream.
You can really throw a crisp topping on any fruit, or a combination of fruits. Apple rhubarb is good, as is blueberry. You can also add pumpkin pie spice (mixed spice in UK) to the fruit for a more Christmassy taste.
*The only thing I could possibly add to my mother’s recipe to make it better!
