DESSERT – THE APPLE OF MY EYE
If fall had to nominate an MVP in the dessert category, I think my Classic Apple Crisp would win hands down. It’s, sweet, buttery, and full of warm spices that seem to invite fall in. We seem to always have apples in our home during the fall months and I love being able to throw together a crisp at a moments notice. This is usually the time of year that I make a big batch of my oat crumble and keep it in the freezer for last-minute desserts. It’s so easy to make and creates an incredible dessert in no time.
HOW TO MAKE OAT CRUMBLE AHEAD OF TIME
Make your crisp/crumble ahead of time for an insurance policy on fall desserts. Stash it in your freezer and make an apple crisp on a whim. Most of the ingredients for this yummy dessert can be found in your pantry – things like oats, nuts, sugar, and spices are staples everyone seems to have on hand. Cut in some butter and you’re off to the races. The recipe is simple enough by stirring all of your ingredients together and cutting in butter that resembles pea shaped crumbles. I like to store mine in resealable freezer bags that I store flat. To pack them too tightly as they need a bit of room to avoid clumping together too much.
You can use any fresh or frozen fruit under my Oat Crumble. Depending on the type of fruit, I’ll sweeten it with a bit of sugar and stir in some cinnamon and flour as well to make things flavorful and syrupy.
TOOLS FOR MAKING CRUMBLE
Kelsey Nixon's Classic Apple Crisp with Oat Crumb Topping
Yield 6-8 servings
If fall had to nominate an MVP in the dessert category, I think Apple Crisp would win hands down. It’s, sweet, buttery, and full of warm spices that seem to invite fall in.
- 6 baking apples, peeled, cored, and cut into wedges
- 1 tablespoon lemon juice
- ½ cup sugar
- 2 tablespoons flour
- 1 ¼ cups flour
- ½ cup rolled oats
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 12 tablespoons butter (1 ½ sticks), chilled and cut into small pieces
- ½ cup nuts, coarsely chopped and toasted
Preheat the oven to 350ºF.
For the fruit filling:
In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour. Pour the apple mixture into a buttered 2-quart baking dish and set aside.
For the topping:
In a large mixing bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt. With a food processor, a pastry blender, or your fingers work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into mixture.
Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.
Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.