It’s apple season! And a simple apple crisp tastes just right this time of year. Amy Andrews likes to cook the filling to concentrate the juices so it holds together better at serving time, but if you don’t want to stand at the stove just skip this step and extend the bake time 10–15 minutes. To peel or not to peel? That is another choice that’s up to you, as is the type of flour in the crisp topping. Andrews uses Highland Harmony Farm’s Rustic Oat Flour to keep gluten out of the ingredients list. (Not all oat flour is gluten-free due to possible cross contamination with wheat at milling time, so choose the flour that’s right for you.)
MAKES 1 (10-INCH) CAST-IRON PAN CRISP
Filling
2 pounds Granny Smith apples (4 large or 6 small)
½ lemon
⅓ cup granulated or turbinado sugar
2 tablespoons unsalted butter
2 tablespoons cornstarch or tapioca starch
Topping
6 tablespoons cold unsalted butter
½ cup rolled oats
½ cup oat flour
½ cup granulated or turbinado sugar
1 teaspoon ground cinnamon
A pinch of salt
Preheat oven to 375°F. Peel each apple (or not) using a paring knife or peeler. Cut in half through the stem then cut the halves in half to make quarters. For each quarter, remove the core with a single vertical cut. Cut the slice in half lengthwise, then cut crosswise 2 or 3 times to yield 3 or 4 pieces from each apple eighth. Transfer pieces to a bowl as you go and spritz with lemon juice.
When the apples are prepared, sprinkle ⅓ cup sugar over the apples and stir to combine. Heat 2 tablespoons butter in a 10-inch cast-iron pan, add the apples, and cook for 5 minutes. Sprinkle the starch over the apples; cook, stirring, for a couple more minutes, until juices have thickened. Remove from heat and set aside.
Cut the cold butter into the oats, flour, and ½ cup sugar using a pastry blender or your fingers. Keep mixing until the crisp holds together when you pinch it. Mix in the cinnamon and salt, then crumble over the apples.
Bake for 35–45 minutes, until apples are bubbly and the topping is golden. Serve with a dollop of unsweetened Greek yogurt.
Notes: If you wish to serve with ice cream, reduce the sugar in the apples by a couple tablespoons. If you don’t want to pre-cook the filling, omit the cornstarch/tapioca and extend baking time by 10–15 minutes.
