Week Four: Memories and Traditions
It was perhaps inevitable that apple crisp would make an appearance during this tradition-based week. I’ve reminisced about the spicy, buttery dessert before, I’ve got a recipe for a quick unbaked version, and I’ve made the classic recipe countless times — including a few nights ago.
Truth be told, I just follow the Betty Crocker recipe, subbing Earth Balance for butter. So simple. Don’t get cute like I did and increase the number of apples without also increasing the pan size and the topping amount, or you’ll end up with a sub-optimal apple-to-topping ratio. You want a thin layer of apple slices so they cook through and absorb all that buttery, sugary goodness, resulting in a gooey, pie-like filling. Bake it longer than you think you need to, till your apples are on the verge of disintegrating into a mushy mess. Don’t worry about appearances — this dish is all about taste.
What’s your favorite apple crisp recipe?