Many moons ago, usually on a Saturday afternoon in September, when the cool air nipped noses and the sun shone bright in autumn’s blue sky, we’d pile our 3 girls into the back of the Toyota hatchback and drive to the apple orchard in Carluke. Sara, the oldest could reach the branches, but sometimes, we’d have to lift Andrea and Christy, so their little fingers could reach up, taking hold of the heavy globes, giving their stems a gentle twist before placing them in their basket. It was fun discovering (and debating) which of the varieties were the best, the juiciest or the sweetest.
My love for those shiny, red spheres comes honestly. Dad loved apples and if he happened to see me munching on one, would innocently ask for a bite- just one bite, he’d promise. I’d roll my eyes, because the way he’d take ONE bite was to sink his teeth into the centre, then without removing his mouth, begin rotating the apple, his front teeth excavating the flesh till his mouth was completely stuffed, juice dribbling down his chin, before handing it back to me.
In those days, the main varieties were Macs, Delicious, Cortland, Spies and Granny Smith. Today, I can hardly keep up with the new breeds that appear in our supermarkets.
The legendary “Johnny Appleseed” would be amazed. Yes- there really was a Johnny Appleseed. However, his name was John Chapman (1774–1845), and contrary to popular myth, he didn’t wander barefoot across America randomly scattering apple seeds with a pot on his head. He was a nurseryman who planted his seeds methodically in orchards. John felt this was his “calling” and would share God’s love with all he met.
Anyways, history lesson aside, my favourite apples for snacking on are: Ambrosia, Gala, and Honeycrisp. When baking, I use Granny Smith which are tart and firm, holding up well in pies or crisps and mix them with Golden Delicious for sweetness.
Of course, I knew you’d want the recipe!
6-Ingredient Quick Apple Crisp
Ingredients
4–5 medium apples, peeled, cored, and sliced
1/2 cup brown sugar
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/2 tsp. cinnamon
1/3 cup butter, cold and cubed
Instructions
Preheat oven to 350°F (175°C). Grease an 8x8-inch or similar small baking dish.
Prepare the apples:
Place the sliced apples in the dish. Sprinkle a little sugar on top if you like them sweeter.
Make the topping:
In a bowl, mix oats, flour, and brown sugar and cinnamon.
Add cold butter and use your fingers or a fork to blend until crumbly.
Assemble and bake:
Sprinkle the topping evenly over the apples.
Bake for 30–35 minutes, until the topping is golden and the apples are tender.
Serve warm with ice cream or enjoy as is.
By the way…
I never make just 1 apple crisp, but instead, multiply the recipe and make several up in 9” aluminum pie plates, covering them with foil and popping them into the freezer. It’s a quick, comforting dessert to have on hand that everyone enjoys. But bake for one hour covered and 10 minutes uncovered.