Have you ever missed an ingredient and realized it too late? This happened to me with this very apple crisp recipe, and it wasn’t until it was baked and half devoured that I realized something was off. For there being only a few ingredients in apple crisp, it’s miraculous I still managed to forget the butter. All I have to say is do not (ever) leave the butter out of this recipe. For if you do, I can’t guarantee its awesomeness.
Papa Wunsch makes an apple crisp that I particularly adore. Not too sweet, not overdone, and you can even convince yourself that the apples make it healthy. Ha. The forgiving part about making apple crisp is its void expectation to look attractive or hold a certain shape when served. It’s allowed to fall into a beautiful apply-cinnmony heap on your plate, judgements aside because all anyone can think about is getting to that crisp because it is probably fresh out of the oven…
And it is darn good out of the oven, but like lasagna it’s almost better the next day. See for yourself.
– 5 c. apples / peeled, cored, sliced thin
– ½ c. oats
– ½ c. flour
– ¾ c. brown sugar
– 1 t. cinnamon
– 1 t. nutmeg
– ⅓ c. cold, unsalted butter / sliced into thin pieces
– Fill a greased 8x8x2” pan with the sliced apples.
– Mix together oats, flour, brown sugar, cinnamon and nutmeg, then pour evenly over the bed of sliced apples. Place the slices of butter on top, evenly spaced.
– Bake at 375’ for 30 minutes and once the top is golden-brown.
I made this recipe while watching the Packers lose an upsetting game against the Colts, and in my irritated distraction chopped up enough apples for a double batch… So I had a double batch of apple crisp. I wasn’t mad.