Nothing pleases me more than this simple apple crisp. I’ve eaten world class desserts in very fancy restaurants and patisseries but this remains my all-time favorite. I love how the crispy, sweet, cinnamon topping contrasts with the tang of the soft, cooked sliced apples underneath.
The prep takes about a half hour and then it’s an hour in the oven.
- 5-6 Granny Smith apples, peeled, cored, cut into 1/2″ slices
- 1 cup unbleached all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
- Optional: 3/4 cup small pieces of toasted pecans
- Preheat oven to 350°F.
- Have ready an 8-inch cake pan or 8-10″ ceramic baking dish. If you use a cake pan, lightly butter it. A ceramic baking dish won’t need to be buttered.
- Prepare the apples by peeling, coring and cutting them into 1/2-inch slices. Arrange them in layers so as to fill the baking dish to about 1/2-inch below the top edge. As the apples cook they will soften and sink a bit but you still need to leave room for the topping.
- Process using the flour, sugar, cinnamon and salt in a food processor (use the steel blade) to combine.
- Add the pieces of cold butter and using about 4 or 5 quick pulses, combine until the mixture resembles coarse meal.
- If you’re adding the toasted pecan pieces, stir them into this mixture, using a fork to combine.
- Spread the topping mixture evenly over the apples, making sure all the surface is covered, including the edges.
- Bake about one hour, until the top is golden brown and the apples are tender.
Serve warm with ice cream or whipped cream. Or plain at room temperature. Leftovers are brilliant for breakfast