There’s nothing quite like the scent of a freshly baked dessert filling up the whole house, don’t you think? For our month of easy desserts, we’re happy to share this apple crisp from Claire Tansey’s Uncomplicated. It’s made with FOUR ingredients (no pesky pie crusts here!). Here’s how to make it…
Four-Ingredient Apple Crisp
From Claire Tansey’s Uncomplicated
This is the easiest dessert I know. Happily, it’s also one of the best and well loved — and does it ever make the house smell good! The original recipe came from my grandma Ethel, whom I never really knew but whose handwriting is so familiar from recipe cards in my mom’s collection. Use any type of apple, such as Gala, Granny Smith or Honeycrisp, or a mix of what’s in the fridge.
Recipe: Four-Ingredient Apple Crisp
Makes one 9-inch round or 8-inch square crisp
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon (optional)
1/2 cup butter, cold and cubed
6 medium apples
Preheat the oven to 375F. Grease a 9-inch pie plate or 8-inch square baking dish with butter or non-stick cooking spray. To make the topping, stir the brown sugar with the flour and cinnamon (if using) in a large bowl. Add the butter and use your fingers to squish the butter into the flour mixture. You should end up with some pea-sized lumps of butter, as well as some lima-bean-sized lumps. Peel and slice the apples. Put the slices into a large bowl and add about 1/3 cup of the topping mixture. Stir well, then scrape the slices into the prepared baking dish, spreading them fairly evenly. Top with the rest of the topping and smooth it into an even layer. Place the dish on a baking sheet, then bake 35 to 45 minutes or until the topping is golden brown and the filling is bubbly at the edges. Serve warm with ice cream, if desired.
Tip: To make the topping in the food processor, whirl the brown sugar, flour and cinnamon first, then pulse in the butter.
Thank you so much, Claire! We love your new, fuss-free cookbook.
(Excerpted from Uncomplicated by Claire Tansey. Copyright © 2018 by Claire Tansey. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the publisher. All rights reserved. Thanks to Franny Eremin for helping with this series.)