Apple crisp

November 15, 2009


The following were my sources of inspiration for this scrumptious bit of fall in a bowl:

  1. Last Saturday, mid-morningish, my husband staggered into the kitchen– squinting and yawning and scratching his chest–to ask, “What are you cooking?”  “Nothing,” I said; the extent of my culinary prowess up to that point had involved starting a pot of coffee.  And then I got it.  Our home did smell mindbogglingly of apples and vanilla! …but only because I had just plugged in a Method air freshener.  While I was pretty darn pleased that cheating made my home smell like I had just made something delicious, I did feel a little twinge of guilt for shattering Mr. Onepot’s morning enthusiasm, that most fragile of things.
  2. This Saturday morning, this motley crew stared at me woefully as I sipped my coffee, as if to say, “We know you’re going out of town later in the week and there’s no way we’re all going to get eaten by then.”  They know me so well.IMG_4425
  3. Our dustbunnies had morphed into dustbears, and the most solid excuse I could come up with for ignoring them involved apples and oatmeal and cinnamon and nutmeg.
  4. Smitten Kitchen offered this idea some weeks back, and I was instantly onboard.  But then, you know, I don’t plan.  While our kitchen is well-stocked, it’s well stocked according to moi (capers! fillo dough! chutney!); that means that there’s no shredded coconut, for instance, at any given point in time.  Almonds?  Ditto.  This also gives you some insight into the main reason why I can’t follow recipes: I typically decide to make something at the very last minute, once it’s dark out and I’ve had a glass of wine and no one is about to go out again.  Or, it’s Saturday morning and I’m squinting and yawning and scratching my chest in my jammies.  So, you know, I wing it.  A lot.

This particular version of winging it goes something like this:

  • 5-6 apples (see picture above to get a rough idea of just how much room for experimentation you have here)
  • juice of a 1/2 small lemon
  • dashes of cinnamon, nutmeg, cardamom
  • 1 tsp brown sugar
  • 1 tsp butter
  • 3 tsp honey
  • 1 + 1/2 cup rolled oats
  • 1/4 cup flour
  1. Cut up the apples into any kind of slices; coat them with lemon juice, brown sugar, spices.
  2. In a small pan, heat the butter and honey until combined.  (Thanks, Smitten Kitchen!  Turns out it’s honey that my crisps have been missing all this time.)  Add flour and oats; stir to combine.
  3. Spread the apples in a baking dish and cover with the crisp mixture.  Bake on 400F for ~45 minutes; check the crisp around that time to see if the apples are blissfully gooey or need another 5-10 minutes.

Ta-da!  Edible air freshener.

3 Responses to “Apple crisp”

  1. SarahKate Says:

    Dark + wine + desire to bake = winging it in my house quite often as well. Hence, my inability to follow a recipe. Oh well… your apple crisp sounds amazing!

  2. magpie Says:

    Edible air freshener sounds DISGUSTING.

    But I usually wing it too.

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