In April I tested a few versions of apple crisp. Although June is hardly the month for apple crisp, I’d like to resolve that particular recipe quest. Anna Olson’s crisp was good—the textures were all just right—but the pecan flavour took over. The recipe from the Simply Recipes blog was a disappointment, such that I can’t help thinking they must have got the size of the baking dish wrong. I managed to review both of those recipes (check out the reviews here and here.) But I never wrote up my review of Martha Stewart’s recipe, although I did try it out a couple of times.
As one would suspect, the recipe on Martha’s site was good. It was easily my favourite of the three I tested (and for that matter, I thought it bested my old standard recipe). Still, it wasn’t perfect. There was just too much cinnamon in the apples. And I like cinnamon. Most baked apple desserts without cinnamon just seem like a waste to me. It was an issue of balance. There was no spice in the crisp and too much in the apples. I find the flavours marry better when there is a bit of spice in each of the components.
So it was back to the kitchen to adapt the recipes and come up with one that I really love. Here is the one that my family liked best and that is pictured above:
Leah’s Apple Crisp
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup cornflake crumbs
- 1/4 cup brown sugar
- 2 tbsp sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg or allspice
- 1/2 cup melted salted butter
- 6 to 8 baking apples
- 1/2 cup sugar
- 1/4 tsp cinnamon
- Preheat the oven to 375 degrees.
- Prepare the crisp. Combine the rolled oats, flour, cornflake crumbs, brown sugar, 2 tbsp sugar, cinnamon and nutmeg or allspice in a mixing bowl. Add the melted butter and stir to coat the dry ingredients, creating a crumbly texture. Set aside.
- Peel, core and slice the apples. Layer them in an 8 inch x 8 inch (2 quart) baking dish.
- Mix the second amount of cinnamon into the ½ cup sugar. Sprinkle over the apples.
- Cover the apples with the crisp mixture.
- Bake for 45 minutes or until the apples are soft and the crisp is golden.
- Allow to cool for about 10 minutes before serving.
You can use all-purpose flour for the apple crisp. I used Robin Hood’s Nutri-Blend. It’s got the fibre of whole wheat flour but is supposed to taste like white flour. I find it to be less dry than regular whole wheat flour.
Next week, come with me as I revisit my recent trip to Nice. Ah, France. How I miss you already!