Very easy, very tasty.
One of the great things about living near Wenatchee, Washington’s “Apple Capital,” is the wide availability of fresh-picked apples each autumn. Not only am I able to buy local apples direct from packing companies like Stemilt’s Bountiful Fruit store in North Wenatchee (which ships, by the way), but I can often get out in an orchard and pick the less marketable fruit left behind. Indeed, just last week, after dropping off some passengers for a meeting at an orchard, I walked through an organic gala apple block and picked a half dozen apples that were just too small to pick. (I get cherries and pears like this, too.)
I was invited to dinner at a friend’s house the other day and told my host I’d bring apple crisp. I wanted to make just enough for him and his three guests. So I found a recipe that was easily scalable. It came out great with those galas. So good that I made myself a single serving of hot apple crisp the next day for breakfast.
Here’s my scalable recipe. This will serve one or two.
- 1 medium or large apple. I used gala.
- 2 tablespoons raisins (optional). I didn’t use them. I really don’t care much for raisins, but they do go good in apple crisp.
- 2 teaspoons sugar. I use raw cane sugar.
- 1/4 teaspoon cinnamon
- Pinch of salt (optional).
- 2 tablespoons light brown sugar. Packed, of course.
- 2 tablespoons oatmeal. Do not use instant oatmeal. Ever. (Ick.)
- 1 tablespoon flour
- 1 tablespoon cold butter. I used frozen butter cut into small pieces.
- Additional butter to butter pan.
- Preheat oven to 350°F.
- Butter a small baking dish and set aside.
- Cut up the apple and place it in a small bowl. You can cut it however you like; keep in mind that the smaller the pieces, the faster they’ll cook.
- Add raisins (if you’re including them), sugar, cinnamon, and salt (if you’re including it). Toss to coat apples with sugar and cinnamon.
- Place apple mixture in the prepared baking dish.
- Mix together brown sugar, oatmeal, flour, and butter pieces. Using your fingers, blend until the butter is in very small pieces and well mixed in. This could take about 2 minutes.
- Sprinkle the topping over the apples.
- Bake until apple is tender, 30 to 40 minutes, depending on the size of the apple pieces. (If you used a glass baking dish, you should see the apples bubbling in their juices.)
- Cool for at least 15 minutes before eating.
This is amazingly delicious with coffee for breakfast or with vanilla ice cream for dessert.