When cooler weather finally arrives, I am compelled to bake with apples. I chose this recipe for Thanksgiving, but after my eventful Thanksgiving Eve, I didn’t have time to make it. I did whip it up the other night while Quinn has been feeling quite unwell. Considering that he hadn’t eaten much in days, when he said that this sounded good to him, I got to baking.
In my earlier grand plan, I was going to make some cinnamon ice cream to go with this. In reality, that didn’t so much happen. I presented it to Quinn sans ice cream, and he still ate it and enjoyed it. Were I to make this again, I think I would increase the cinnamon and decrease the nutmeg. I used my favorite cinnamon, and it just wasn’t strong enough for our liking. We did really like the oats in the topping. They add a nice flavor and a bit of a crunch, too.
FYI, I used Granny Smith apples. Other tart baking apples include Cortland, Gravenstein, and Idared. Now, if your grocery store is anything like mine, then go with Granny Smith since that will be your only option. This little crisp is best served warm. In lieu of ice cream, a little whipped cream is a nice touch.
5 responses so far ↓
1 Jen the bread freak // Dec 2, 2006 at 2:57 pm
Jennifer, This looks really tasty! My favorite part is always the topping
2 Lauren // Dec 2, 2006 at 4:25 pm
I could sooo go for some of this right now. I’m freezing and this looks like the perfect comfort.
3 Vanessa // Dec 2, 2006 at 7:37 pm
After looking at the recipe I think I would bump the cinnamon up to 2 teaspoons and reduce the nutmeg to a 1/4 tsp.
4 rachel // Dec 3, 2006 at 2:26 pm
Yummy!
5 Christine // Dec 3, 2006 at 8:27 pm
Yum! I’m a big fan of apple crisps and most fruit crisps/cobblers/crumbles and yours looks wonderful. You make cinnamon ice cream!? I’m drooling as I imagine the combination!
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