Not only is apple crisp easier than pie, it tastes better, and there’s no risk of a soggy bottom due to an apple-moisture miscalculation.
Preheat oven to 400 degrees F.
Slice enough apples to fill a meatloaf pan. I leave the skins on. Not only is the skin good for you, but peeling apples is tedious. If you’ll be feeding someone fussy about apple skins, perhaps they can peel the apples! It will take about six very large apples.
Mix up the topping:
- 3/4 cup sugar
- 1 cup flour (I use 1/2 whole grain oat flour)
- 1/2 cup butter cut in 1 tablespoon-sized pieces
- 1 teaspoon cinnamon
- pinch salt
Reduce the butter to pea-sized pieces using two butter knives (like grandma used to do), a pastry cutter, or your fingers (like I do). If you use your fingers the butter bits will be flat, but the crisp will not care. You can use a food processor, but the time saved will be lost cleaning it.
Mound the topping on top of the apples.
Bake for 45 minutes.