Yield: One 9-by-13-inch pan
I like apple and blueberry crisps best; you can also punch up apple with a bag of cranberries, though you’ll need to add more sugar to the fruit. Use what fruit you have on hand, and flavor it as you wish (blueberry is especially nice with a bit of lemon zest stirred in). Peaches also make good crisps (be sure to peel them, or use frozen ones), or add firm-ripe pears to the apples. The fruit amount is up to you; I like to fill my pan fairly full for as much nutrition as possible. Any apple will work here; some may get softer than others during baking, but I like them all.
About 8 apples, peeled and cut into about 1″ chunks
1/4 cup granulated sugar, plus more for fruit if needed
3/4 cup (packed) light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter
1 cup rolled oats (if you have only quick-cooking oats, they’ll work here, but don’t use instant)
Garnish: Half-and-half, light cream, or heavy cream (optional)
Preheat oven to 375 degrees.
Pile apples into a 9-by-13-inch pan; if they are very tart, sprinkle with sugar as desired. In a food processor, briefly whiz 1/4 cup sugar, brown sugar, flour, salt and cinnamon. Cut butter into chunks and add to the processor; pulse several times until butter is in very small pieces. Add the oats and pulse two times, just to mix the oats in. Spread topping evenly over the apples.
Bake for 35 to 40 minutes, until the apples are softened and the topping is golden brown; I like to start the pan on the bottom shelf and move it to an upper shelf halfway through. Serve warm, with a drizzle of cream if desired.
See also: Recently Made: Blueberry-Peach Crisp
