Oat and Apple Crisp

Fruit crisps are the best desserts. Effortless to put together, sweet, buttery, with layers of textures, and totally guilt free of course, because, duh, fruit. (Ok, I guess that last part isn’t entirely true, but the rest of it is so good that you really shouldn’t feel guilty.) If you’re not sure how you feel about baking, I’d recommend starting with a fruit crisp. You don’t have to get the measurements exactly right, there is room for variation, you can use seasonal fruit, or just fruit that you like, and the amount of work required is minimal. Peeling the apples was the hardest part of this process.

I got totally fixated last week on making an apple crisp when I got a copy of Joy the Baker’s cookbook in the mail. This book is a real joy. I went back and forth about ordering it for awhile, because, as I’ve mentioned, I have a bit of a cookbook problem and I’m trying to be really picky about what ends up on the shelf. This one completely deserves its spot. I’ve had it for less than a week and I’ve already made two recipes from it, with plans for another soon.

I made a few minor changes to her recipe, because I know that I like things a tad less sweet, and a tad more oat-y. And that’s the beauty of the crisp. You can change it up easily and you’re practically guaranteed a dessert that still woos people. Here are the basics: Toss some fruit with sugar, and set it aside so the fruit can start to macerate. Which is just a fancy word for soften. Make the topping by mixing together flour, oats, brown sugar, nuts, and butter. You can be creative with seasoning, too: try some maple syrup, or nutmeg, or vanilla. Then just put the topping on top of the fruit in a baking dish and bake until its crispy and bubbling and your house smells amazing.

I know apples aren’t particularly seasonal. I just wanted them. But it’s nearly time for stone fruits and cherries, and these make some of the best crisps. A few years ago I made a crisp with peaches and blackberries and almond paste, and I still think of it fondly. I know this one will be remembered, too.

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