I have a habit of spending so much time making the dinner portion of our holiday meal that I often completely forget about dessert. And in our house, especially come this time of year, forgetting what most of my family considers the most important part of the meal is not advisable. If you’re in need of a yummy dessert you can make ahead of time and pop in the oven right before you sit down to dinner, than this Cinnamon Apple Crisp is for you.
I generally buy sweet Gala, Pink Lady or Fuji apples for the kids to munch on during the week, but this crisp begs to be made with a variety of apple a bit more tart, like Granny Smiths. A spoonful of cool vanilla ice cream or some fresh whipped cream is the perfect accompaniment to the crunchy sweet oat topping of this classic dessert.
And even though I doubt I’ll ever break my habit of spending too much time on the dinner portion of our holiday meals, at least this easy to make crisp will always ensure I’ll still have enough time to whip up something delicious for my dessert-mad family — even when I forget!
Cinnamon Apple Crisp
- 3 tablespoons unsalted butter
- 1/2 cup brown sugar
- 5 granny smith apples, peeled and cored
- 1 teaspoon ground cinnamon
- 3/4 cup old fashioned oats
- 3/4 cup flour
- 8 tablespoons cold unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 400 F.
- Cut apples into quarters then slice each quarter lengthwise into 4 slices. Your apple slices should be about ¼ inch thick.
- Melt the butter and sugar in a large sauté pan and cook for 30 seconds over medium heat.
- Add the sliced apples to the pan, sprinkle in the cinnamon, combine and cook for 10-12 minutes until the apples are soft.
- Place the remaining crisp ingredients in a bowl and gently crumble together with your fingers until the mixture forms pea-sized lumps.
- Pour the apples into a 9-inch deep-dish pie plate and cover with the crumble topping.
- Bake for 25 minutes.
- Cool and serve.