For a printer friendly version of this recipe, click here.
A favourite old fashioned dessert but just as good as it always was! Anne gave me this recipe ages ago, who knows where it comes from. I got to use our own apples to make it! Great with ice-cream!
Makes 4 – 6 Servings
For The Crisp:
4 apples, peeled, cored & sliced ¼” thick (approx. 4 cups)
1 Tbsp. freshly squeezed lemon juice
¼ tsp. grated lemon zest (a microplane makes quick work of this task)
¼ cup sugar (you can use white, I prefer brown, golden or light Muscavado)
¼ tsp. cinnamon
Pinch of nutmeg
Make the crisp topping according to the directions. Set aside. You will have more than what you need but put into a freezer bag & tuck away in the freezer until the next time you want to make a quick dessert.
Preheat the oven to 375 F.
Grease a 2 quart baking dish; set aside.
Combine the apples with the lemon juice, lemon zest, sugar, cinnamon & nutmeg in a medium-sized bowl. Place the apple mixture into the baking dish & top with the crumbs. Place in the oven & bake for 30 – 35 minutes. Check to see if it’s done by inserting a skewer into the apples to make sure they are soft, if not, bake a little longer. If the crumb topping is getting too brown for your liking, simply lay a piece of tin foil on top.
Variations:
One of the things I like to add to the crisp is either 1/3 cup raisins or dried cranberries that have been soaked in a few tablespoons of dark rum for an hour. When I do that I leave out the lemon juice.
If I have pears on hand, I will substitute a pear for one of the apples…makes a really nice combination!
