As we say goodbye to summer and welcome fall, it is also time to say goodbye to Mark Bittman and hello to Giada De Laurentiis at I Heart Cooking Clubs. For my last bye bye to Mark (not that it will be my last Bittman recipe, heaven forbid!) I decided to go with a simple classic dessert. It doesn’t get much easier than an apple crisp, and as someone who plans to go to her grave never having made a pie crust, it’s really the perfect solution.
This was so good, topped with some frozen vanilla yogurt, a perfect fall dessert. Almost a little too perfect. I’m trying to decide if perhaps I need to make one of these a week. Because really, shouldn’t one always have some apple cinnamony goodness readily available?
- 6 cups peeled, cored, sliced apples or other fruit
- 1 teaspoon ground cinnamon
- juice of 1/2 lemon
- 5 tablespoons cold, unsalted butter, cut into bits, plus extra for greasing the pan
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup shredded unsweetened coconut (optional)
- 1/4 cups chopped nuts (optional)
- dash salt
Preheat the oven to 400. Toss the fruit with half the cinnamon, the lemon juice, 1 tablespoon of the sugar, and spread it out in a lightly greased 8-inch square or 9-inch round baking pan.
Combine the rest of the ingredients, including the remaining cinnamon and sugar in a food processor. Pulse a few times and then process until everything is well incorporated, but not uniform.
Spread the topping over the apples and bake 30 to 40 minutes, or until the topping is browned and the apples are tender. Serve hot, warm or room temperature.
This will be my entry for I Heart Cooking Clubs!