“How beautifully leaves grow old. How full of light and color are their last days.” – John Burroughs
After fully embracing pumpkin season, I have finally found time to take advantage of another flavor of the season: apples! I don’t think I’ve ever met an apple dessert that I didn’t like and this recipe for apple crisp is my new all-time favorite. Mr. Wishes spoke of this as the best apple crisp he has ever had….and he rarely, if ever, speaks in absolutes.
I never was quite sure of what the difference between a “crisp” and a “cobbler” was– they always seemed pretty similar to me. I decided it was high time I looked it up. A crisp is “a dessert of fruit baked with a sweet crumbly topping” and a cobbler is “a deep-dish fruit pie with a thick top crust.” So after researching I came to the conclusion that perhaps the difference in a crisp and a cobbler is in the crust; a cobbler is more “pie-like” in it’s topping, while the crisp has more of a crumbly nature for it’s topping. This concludes the educational portion of this post. )
So if you have a bag of apple-picking gems sitting around, put them to good use and make the best apple crisp ever!
5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups)
3 tablespoons granulated sugar
1.5 teaspoon cinnamon
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 teaspoon ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats