Instant Love: Apple Crisp

Despite spending most Thanksgivings growing up helping my grandma make the requisite apple and pumpkin pies, I have never been able to master a pie crust.  When they're on sale I buy the pre-made dough that's already conveniently rolled out. But whenever I try to make pie crust at home, it turns into a mess and an utter failure.  Which is a shame, because tis the season for apples and for pies, and I love pies.  To satisfy my cravings for sweet, warm desserts, I've discovered the crisp.  It's the same pie filling that grandma taught me well, but without the hassle of a crust. Grandma never used actual measurements, though, so sorry for the lack of precise cups and tablespoons and whatnot. 


Get a bunch of apples and peel them if you'd like (I usually don't to save some time).  Then slice them thinly (say a quarter inch thick) and toss them together with sugar and a little cinnamon, maybe some nutmeg.  Use enough sugar to cover the apply slices well.  Put the apples in a pie pan or baking dish.  I also add some frozen berries sometimes if my apples don't fill up the space to my liking (as I did in the picture above).  


For the crust, you'll need: 1/2 cup flour, 1/2 cup rolled oats, 6-8 tbs. soft butter, 1/3 cup sugar, a pinch of salt, and some cinnamon and nutmeg. Mix it all together and drop it on top of the sliced apples. 


Bake in 375-degree oven until the apples get bubbly and the crust gets nice and brown (around a half hour).  Serve with ice cream or whipped cream.