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It's easier than pie: Make an apple crisp

Skip the pie crust and make a crisp instead.

October 13, 2010 at 10:04PM

(The Minnesota Star Tribune)

I love apple pie as much as the next person, but sometimes I have neither the time nor the inclination to go the pie crust route. So that's when I make this crisp.

It comes together in minutes, and it has that baked apple-cinnamon-dough flavor (and that unbeatable, this-must-be-autumn scent) without breaking out the rolling pin. When I made it using Bonnie Best apples from Sweetland Orchard --the subject of this week's Market Watch -- I cut the amount of brown sugar and granulated sugar in half, and the combination hit all the right sweet notes.

APPLE CRISP

Serves 6 to 8.

Note: Adapted from "How to Cook Everything" by Mark Bittman (Wiley, $35). The amount of sugar varies, depending upon the type of apple used. When apples are sweet, cut the amount of granulated sugar first.

6 c. peeled, cored and sliced apples

1 tsp. ground cinnamon, divided

Juice of 1/2 lemon

1/3 c. brown sugar, divided

1/3 c. granulated sugar

6 tbsp. (3/4 stick) cold unsalted butter, cut into bits, plus extra for pan

1/2 c. rolled oats

1/2 c. flour

Dash salt

Directions

Preheat oven to 400 degrees. Butter bottom and sides of an 8- or 9-inch square baking dish. In a large bowl, toss apples with 1/2 teaspoon cinnamon, lemon juice and 1 tablespoon brown sugar, and spread mixture into prepared baking dish. In a food processor fitted with a metal blade, combine remaining 1/2 teaspoon cinnamon, remaining brown sugar, granulated sugar, butter, rolled oats, flour and salt and pulse a few times until mixture is well-incorporated but not uniform (to mix ingredients by hand, soften butter slightly, then work butter with your fingertips or a pastry cutter). Spread topping evenly over apples, press topping slightly into apples and bake 35 to 40 minutes, until topping is browned and apples are tender. Serve hot, warm or at room temperature.