Apple Crisp
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Apple crisp is a baked apple dessert under a crunchy oat and brown sugar topping. The key is keeping the butter cold and cutting it into small chunks with two knives, so the topping bakes up crisp rather than greasy. Granny Smith apples keep their shape in the oven, and the topping is baked until properly dark brown. It suits windfall or slightly battered apples well.
Instructions
Stir the flour, brown sugar and rolled oats together in a medium bowl. If your kitchen is warm, put this mixture in the fridge to chill, since a cool topping crisps better.
Slice and core the apples, then spread them in a 9-inch (23 cm) square baking dish, preferably glass. Do this before you work the butter into the topping. Firm apples that resist browning, such as Granny Smith, hold their shape best, while Red Delicious turns to mush.
Add the cold butter or margarine to the dry mixture and cut it in with a slicing motion, using two butter knives like scissors. You want small separate chunks that neither melt nor smear, so work quickly.
Scatter the topping over the apples and pat it down lightly.
Bake at 375 °F (190 °C) for about 30 minutes. Leave it in until the top is dark brown. A few small burnt spots can be picked off, which is better than serving an underbaked topping.
Spoon the crisp into bowls and, if you like, add vanilla ice cream.
Make it personal.
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