What with the cold crisp weather we have been experiencing lately in the Pacific NW, I decided it was high time you had another type of crisp in your life. Apple Crisp. (After all, if cold crisp weather and warm apple crisp don’t go together perfectly, I don’t know what does!)
Now I am well aware that most cooks already know how to make a great apple crisp. But if by any chance you are one of the few who doesn’t or you might like to try a new recipe for a change of pace, this simple and delicious recipe should do the trick.
I have been making this dessert now for many years. And as delicious as it is, it could not be easier to prepare. Just a few simple ingredients, a small amount of time, and you are well on your way to enjoying a classic American dessert. And a fairly modern “classic” to boot. (There was no mention of any dessert like apple crisp or crumble in the first edition (1896) of the Fannie Farmer Cookbook, for example.) But if you ask just about anyone who has lived in the USA for a number of years if they like apple crisp, you will usually hear a resounding YES!!
So don’t forget about this wonderful classic when you are thinking about what to serve your family and friends – even for a special occasion. And of course you can always serve the crisp with vanilla ice cream. Delightful. But if you want to take your apple crisp to a new level, try serving it with Spiced Rum and Cinnamon Whipped Cream. And if you should happen to have any of the whipped cream left over, give some to your husband to add to his morning coffee. He will be forever appreciative.
- 4 c. peeled and thinly sliced semi-tart apples (about 6 medium)
- 1/3 c. unsalted butter, room temperature
- ¾ c. packed brown sugar
- 1 tsp. ground cinnamon
- ¾ tsp. ground nutmeg
- ½ c. unbleached all-purpose flour
- ½ c. rolled oats
Place apples in lightly buttered 8×8-inch baking pan. Cream butter and brown sugar until light and fluffy. Add spices. Mix in flour and rolled oats until crumbly. Spread over the apples and bake in a pre-heated 375 degree oven for about 30-35 minutes or until topping is golden brown. Serve warm or at room temperature topped with Spiced Rum and Cinnamon Whipped Cream (recipe below).
SPICED RUM AND CINNAMON WHIPPED CREAM
- 2 c. heavy whipping cream
- 1 tsp. vanilla
- 2 tsp. spiced rum (amber or dark rum works too)
- 1 tsp. ground cinnamon, plus more for sprinkling
- ¼ c. powdered sugar
Whip the heavy cream to stiff peaks. Add the vanilla, rum, ground cinnamon, and powdered sugar and beat until well combined. Serve dolloped over apple crisp. Give each serving a light sprinkle of cinnamon for color.