Easy Apple Crisp

Image by Alix Wall

By Evelyn Rose with Judi Rose May 27, 2016

This recipe is simple to make, uncomplicated in flavor and utterly delicious to eat. It works equally well with pitted plums, or a combination of plums and apples.

Serves 6
Keeps for 3 days in the fridge | freezes for 3 months

[Taste Testing ‘100 Best Jewish Recipes’ (https://forward.com/food/340937/taste-testing-100-best-jewish-recipes/)
Avocado and Egg Pâté

4 large cooking apples (or a mixture of Macintosh and Granny Smiths)
¼ cup (2 ounces) brown sugar mixed with ½ teaspoon ground cinnamon
1 tablespoon lemon juice

For the topping
Generous ½ cup (3 ounces) all-purpose flour
3 tablespoons rolled oats
½ cup (4 ounces) soft brown sugar
6 tablespoons (3 ounces) margarine or butter (Note: The Forward’s recipe tester substituted coconut oil with great success.)

For serving
Custard, ice cream or yogurt (optional)

1) Preheat the oven to 375° F.

2) Peel, core and slice the apples into a shallow baking or gratin dish (approximately 11 x 8 x 1½ inches). Sprinkle them with the mixed sugar and cinnamon, followed by the lemon juice and 1/3 cup water.

3) For the topping, combine the flour, oats and brown sugar, then gently rub in the butter or margarine until the mixture is crumbly. Sprinkle in an even layer over the apples.

3) Bake for 1 hour, or until crunchy and golden brown. Serve plain or with custard, ice cream, or yogurt.

Recipe from “100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World” by Evelyn Rose, with Judi Rose. Published by Interlink Books.

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