Sunday, November 28, 2010

fall desserts: apple crisp

a little burned but still good

What's easy to make, tastes like fall and makes use of the produce that's everywhere around Basque Country this time of year?

I'm sure there are others, but I'm thinking of the apple crisp I made yesterday for Thanksgiving dinner. I adapted it from here to be bigger, simpler and not include brown sugar (sigh).


1 cup all purpose flour

1 cup granulated white sugar

1 teaspoon ground cinnamon

1/2 teaspoon fresh nutmeg

12 tablespoons (170-ish grams) cold unsalted butter, cut into pieces

1 cup old-fashioned rolled oats


2 kg Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch (2.5 cm) chunks) - I used a combination of Granny Smith and the golden apples that are everywhere here right now

Juice of 1 lemon

1 teaspoon lemon zest

6 tablespoons white granulated sugar

Large baking dish

Preheat oven to 375F (190C). Toss filling ingredients together; pour into baking dish. Place all the topping ingredients (flour, sugar, spices, butter, oats in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips. I used my fingers.) Cover filling evenly with topping. Bake for 30-40 minutes or until bubbly and golden brown. Remove, wait 30 minutes (if you can), enjoy.

Side note: make sure your broiler function is not on. The black oats you see are the result of me not doing this.


  1. I too have had lovely experiences like this with Spanish ovens.

  2. haha Kaley, I had no idea which setting was "broiler" and which one was "regular oven."