When I was a child, I once lived on a street in Germany that had an apple orchard at the end. My four girlfriends and I (wryly dubbed the “Brat Pack” by our families) would often spend long autumn afternoons playing among the trees in the orchard. I remember the cool, blustery days, the crunch of leaves under our feet, and the endless fascination of finding apples on the ground and checking them for spoiled spots, worms or other things to inspire a “look at this one!”
The owners of the orchards once came across us and invited us all to take home any apples that had fallen on the ground—we weren’t to pick, but we were welcome to gather. And so after a big wind that would scatter apples all over the ground, we would turn up the bottom of our windbreakers and fill them to the brim. My mother was always happy when I turned up with this bounty and she taught me to make this apple crisp—quick and easy and comforting. Eat it by itself, or with a splash of cream or a small scoop of vanilla ice cream.
6 medium apples (I like to mix Granny Smith and Honey Crisp)
1 cup granulated sugar
1 cup brown sugar
1 cup all-purpose flour
1 cup old-fashioned oatmeal
½ teaspoon kosher salt
1 teaspoon ground cinnamon
8 tablespoons unsalted butter
2 tablespoons water
1 tablespoon fresh lemon juice
Preheat the oven to 375 degrees. Lightly butter a 9 x 12” rectangular or oval baking dish.
Peel, core and slice the apples and place them in a mixing bowl. Add the granulated sugar and stir to combine well. Place the apples in the baking dish.
In another mixing bowl, combine the brown sugar, flour, oatmeal, salt and cinnamon. Cut the butter into small pieces and add it to the flour mixture. Using clean hands rub the butter into the flour mixture until it is evenly incorporated and the mixture has the texture of fine crumbs. Spread the mixture evenly over the apples.
Stir together the water and lemon juice and just before baking, sprinkle this mixture over the crisp. Bake for about 1 hour or until the edges are bubbly and the top is nicely browned.
