See those pretty, shiny apples? They are destined to be something greater in my opinion. Fresh fruit rarely stays in it’s original form for long at my house. I can eat raw vegetables on a tray all day long, but any sort of fruit I get my hands on gets turned into a sweet dish or a smoothie.
I don’t have a theory to explain my little streak of madness when it come to fruit and desserts other than the obvious: fruit is great in dessert! If you’re not satisfied with the obvious explanation, well then, I guess I can safely blame my mother. She made her delicious peach cobbler and apple pie a bunch when I was growing up and I remain strangely addicted to fruit-based desserts….especially when served warm and topped with vanilla ice cream. Thanks Mom!
I typically like to keep it simple and just dress up fresh, beautiful fruit with wonderful, warm spices and a simple topping or pastry. This super simple apple crumble has become one my favorite little treats. It’s good for a quick evening dessert or to impress friends at your next barbeque.
This recipe is great with other fruit fillings too. Substitute blueberries, mixed berries (about a cup for each small baking dish) or fresh peach slices for the apples.
Simple Apple Crisp
For the filling:
- 3 large sweet apples (I used Gala), peeled, cored and sliced or chopped
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon apple juice
- 3 teaspoons sugar
- pinch of table salt
1. Pre-heat oven to 375°. Prepare 4 small soufflé bowls (5 in diameter) with non-stick spray. (or just place everything together in a greased 8 x 8 in baking pan)
2. In a large bowl, mix and coat the apple slices with the ingredients as listed.
3. Fill bowls with the apple slices.
For the topping:
- 3/4 cup light brown sugar
- 1/2 cup quick-cooking oats
- 1/4 cup of flour
- 1 teaspoon cinnamon
- 1/3 cup of melted butter
1. Mix all ingredients with a fork until moist and then spread evenly over the apples in baking dishes
2. Place the baking dishes on a baking sheet and bake for about 35-40 minutes.
3. Allow to cool on a wire rack for about 10 minutes. Serve warm (but, truthfully it’s delicious cold too)