A Crisp in the Air

With fall most certainly in the air and fresh locally grown apples on the streets, I found myself in a crisp-making mood. I am waiting to make it ’til Thursday when the in-laws will be popping by to see our renos in progress, but in my excitement, I’ve pulled out my favourite traditional recipe for sharing – again, a modified version of what my mum used to always make when I was a kid – in advance!

A Deliciously Basic Crisp

Peel and cut up about five apples or so, and put them into a pretty casserole dish. You can, of course, alternate the fruit based on what’s seasonally available – I often like to combine a big orchard type fruit with a berry, like peaches and blueberries, but you can use whatever fruit you like, as long as it’s about the amount that five apples would be.

You can additionally prep the apples the night before if you’ll have a busy Thursday like mine – just let the fruit sit in lemon water overnight so they don’t start browning, yuck.

Sprinkle lemon and spices over your apples and stir:

• 1/2 lemon, juiced
• 1t cinnamon
• 1/2t nutmeg
• 1/2 t ginger/cardamom/cayenne/whatever strikes your fancy – select your spices based on the fruit you’re using (I got the cayenne idea that I will totally be trying this week here while Flickr-searching for crisp shots)

And now for the best part: mix until just crumbly, but not beyond that! Use equal parts of all ingredients, and go higher on the measurement if you love the crispy part best like I do!

• 3/4-1C butter
• 3/4-1C brown sugar
• 3/4-1C rolled oats
• 3/4-1C flour

Cover the chopped layer of fruit with this yummy topping and bake at 350F for 40-45 minutes. Serve hot from the oven, and never skimp on the ice cream.

Heaven!