It’s easy for chefs and home cooks to be inspired by new and challenging recipes – that’s some of what keeps cooking so interesting. But all chefs should have a few classic recipes in their repertoire, and an apple crisp is one of them. Often one of the first desserts a novice cook makes, this recipe can be made year round with whatever fruit is available, is easy to adapt for preferences and allergies, and provides a kind of comfort that can be missing from complex recipes.
To sample some of the delicious creations from student chefs at Lethbridge College, including homemade bread, book a table in the Garden Court Dining Room by calling 403-320-3230.
Ingredients
| 4 large | Granny Smith apples, peeled, cored and sliced |
| 2 tbsp | Sugar |
| 1/4 tsp | Cinnamon |
| 1 tbsp | Lemon juice |
| 1 tbsp | Vanilla |
| 1/2 cup | Unsalted butter |
| 1 cup | Packed brown sugar |
| 1/4 tsp | Cinnamon |
| 1/4 tsp | Nutmeg |
| 3/4 cup | Pastry flour |
| 1 cup | Rolled oats |
Method
- Preheat your oven to 375˚ F/190 ˚ C.
- Toss the sliced apples with the first portion of sugar, cinnamon, lemon juice and vanilla.
- In a separate bowl, rub together the butter, brown sugar, cinnamon, nutmeg, flour and oats until it resembles a crumble.
- Lightly grease your 8 ½” x 4 ¼” loaf pan.
- Pour the apples – juice and all – into the loaf pan.
- Sprinkle the crumble over top of the apples and bake until the juice is bubbling and the top has formed a firm crust – usually about 20 minutes.
- Remove from the oven and cool until desired. Can be served with vanilla ice cream or whipped cream. Enjoy!
Substitutions/additions
Feel free to:
- Use a different type of apple.
- Add rhubarb, raisins, or berries to your apples.
- Add nuts to your crumble.
- Make celiac-friendly by omitting the flour and doubling the oats.
- Make lactose-intolerant-friendly by replacing the butter with lactose-free margarine.
- Make vegan by replacing the butter with vegan-friendly margarine.
Original Publication Date:
Category