Fargo Foodie| Apple Crisp Brings Welcome Fall Flavors

With each day growing gradually cooler and shorter, fall seems to be inching closer and closer.  Aside from the unwelcome feelings of dread that come with knowing the long months of cold are approaching, this onset of crisp air brings on so many possibilities in the food world.

Who doesn’t get excited at the thought of flavors of pumpkin, apples and warm spices that go hand in hand with fall? These are the flavors we anticipate for the entire year and accompany dishes that are taboo to be served during the warm summer months.

At this time of year, many students get excited to watch the leaves change color, watch Bison football games and eat fall comfort foods. Personally, apple pie is a personal favorite. But who, mainly college students, has the time, tools or experience to roll out piecrusts and crimp edges? Enter apple crisp, a so-called “lazy,” or even “sloppy” apple pie.

This dessert is easy and, aside from the time it takes to peel the apples, fast. The crumbly topping can be combined in a matter of minutes and the overall dish can be whipped up with no real kitchen skill required. After baking, the apples soften, releasing their natural juices, and the butter in the oatmeal topping makes it crisp, hence the name ‘apple crisp.’

Extra apples can be used in the base, but this can be adjusted depending on preference. The best apples to use are Granny Smith or Honeycrisp. Assuming that a large pan of apple crisp could quickly become dangerous for the majority, this recipe can easily be cut in half and baked in an 8×8 inch pan. Apple crisp is great on its own or served with ice cream or whipped cream.

Apple Crisp Recipe:

Base:

10 cups apples (or about 10 medium apples) peeled, cored and sliced

THE SPECTRUM | Katherine Kessel
Final Product of the Delicious Apple Crisp recipe.

1/2 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon cinnamon

1/2 cup water

Topping:

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted

Preheat the oven to 350 degrees. Place the peeled apples in a 9×13 inch pan. Mix together the flour and cinnamon and sprinkle over the tops of the apples. Pour the water over the apples.

Combine the topping ingredients in a small bowl until it has a crumbly consistency. Sprinkle the topping evenly over the apples.

Bake at 350 degrees for about 45 minutes until the apples are tender and the top is golden and crisp. Enjoy with ice cream or whipped cream.

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