Have you always wondered what the difference is between a crisp and a crumble?
Wonder no more! The difference is in – get this – the oats. Traditionally, crisps would contain oats, but crumbles would not. Although the names are now used interchangeably, in the interest of historical accuracy we are sticking with crisp.
Plus, it just sounds better. “Crumble” is rarely a word used to describe a good situation.
Semantics aside, there is no debate over the deliciousness of this quintessentially fall dessert. Tender, juicy apples relaxing under a sweet, crunchy, nutty, oat-y, cinnamon-scented topping. It’s comfort food at the highest level. And, you know that saying “Easy as Pie”? Well, this is easier.
It’s also, quite possibly, the best apple crisp you will have this season.
The crowning glory of this dessert is, undoubtedly, the topping. Not only is it ridiculously good, you won’t believe how easy it is to make. Instead of messing around with cutting in cold butter, we stir in melted butter and then chill the mixture. In the time it takes you to get your filling prepared, your topping will be firmed up and ready to scatter over the top.
There’s something ethereal that happens to oats when bathed in butter and sugar and baked to a golden brown. We take things a step further by adding nuts, which add another level of flavor and crunch. If you’re not feeling especially nutty, replace them with an extra half-cup of – you guessed it – rolled oats. Funny how the answer is always oats…
Right now, there should be no shortage of apples to use in your crisp. Since this dessert is all about the contrasting textures, we recommend mixing up your apples, too. Try combining sweeter baking apples, like Gala, with a tarter, firmer variety, such as Granny Smith. As you peel and slice your apples, toss them with a little lemon juice to keep them from browning prematurely.
We toss our peeled and sliced apples with just enough brown sugar, cinnamon, a pinch of nutmeg and a spoonful of cornstarch. Be sure to taste your apples. If they are especially tart, add an extra spoonful of sugar.
And, a final note, we think apple crisp should always be served warm with vanilla ice cream. Unless, of course, you’re eating it cold for breakfast.
Crisp de pommes à l’avoine et aux noix
Ingrédients
Pour la garniture:
- 1 1/2 tasses de flocons d'avoine roulés (375 ml)
- 1/2 tasse de farine d'avoine (125 ml)
- 1/2 tasse d’amandes , pacanes ou noix de Grenoble, hachées (125 ml)
- 1/3 tasse de cassonade tassée (80 ml)
- 1/2 c. à c. de cannelle (2,5 ml)
- 1/2 tasse de beurre fondu (125 ml)
- 1/8 c. à c. de sel gros (.5 ml)
Pour la farce:
- 6 tasses de pommes hachées, pelées (1500 ml)
- 1 c. à s. de jus de citron frais (15 ml)
- 1/3 tasse de cassonade tassée (80 ml)
- 1 c. à s. de fécule de maïs (15 ml)
- 1 c. à c. de cannelle (5 ml)
- pincée de muscade fraîchement râpée
Instructions
- Préchauffer le four à 350 ° F (175 ° C). Beurrer légèrement un plat allant au four de 3 litres.
- Dans un bol moyen, fouetter ensemble les flocons d'avoine, la farine d'avoine, les noix, la cassonade, la cannelle et le sel. Ajouter le beurre fondu en remuant jusqu'à ce que le mélange soit friable. Réfrigérer jusqu'à fermeté (environ 15 minutes).
- Dans un grand bol, mélanger les pommes avec le jus de citron, la cassonade, la fécule de maïs, la cannelle et la muscade. Verser dans le plat de cuisson préparé. Saupoudrez la garniture sur les pommes.
- Cuire au four de 30 à 35 minutes ou jusqu'à ce que la garniture fasse des bulles, que les pommes soient tendres et la garniture soit dorée. Laisser reposer pendant au moins 15 minutes avant de servir.