Here’s a crisp recipe that’s good with any apple. Full disclosure, I don’t like nuts or oats in my crisp topping, but if you do, add ½ cup of finely chopped toasted walnuts or ½ cup Hill and Hollow or Orchard Blend Granola to the mixture. You can also halve everything to make a smaller 8x8 crisp—but remember, a slice of this is pretty good for breakfast too!
Apples (enough to fill a 9 x 13 baking dish, approx. 5 lbs.)
Flour and sugar for the apples
2 tablespoons brandy, juice of 1 lemon or 2tsp. Apple Cider Vinegar
1 ¾ cups unbleached flour
12 tablespoons very soft butter (for a vegan crisp, we love Miyako’s vegan butter)
2/3 cup light or dark brown sugar
3 tablespoons raw or granulated sugar
½ to 1 teaspoon cinnamon
Preheat the oven to 375 degrees. Peel, core, and thinly slice the apples. Toss with the brandy and a couple tablespoons sugar and flour (add more sugar if you like it sweeter), and put in the pan. In a mixer, mix together the dry ingredients. Add the butter and mix on low speed for about 5 minutes, until all the butter is incorporated and the mixture slightly comes together and resembles small peas. If it sticks to the bottom of the bowl, just break it up with your hands. Sprinkle over the fruit press down gently and bake for about 45 minutes, until the apples are soft and the juices are bubbling around the edges. Cool and serve warm or at room temperature. Heavy cream, whipped cream or ice cream are optional!