Recipe: Ruth Reichl's Apple Crisp

The Leonard Lopate Show | Sep 28, 2015

Excerpted from My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl. All rights reserved.

Apple Crisp

  • 5 heirloom apples
  • 1 lemon
  • 3/4 stick butter
  • flour
  • brown sugar
  • salt

1. Peel a few different kinds of apples, enjoying the way they shrug reluctantly out of their skins. Core, slice and layer the apples into a buttered pie plate or baking dish and toss them with the juice of one lemon.

2. Mix 2/3 cups of flour with 2/3 cups of brown sugar, and add a dash of salt and a grating of fresh cinnamon. Using two knives - or just your fingers, cut in most of a stick of sweet butter and pat it over the top.  The cooking time is forgiving; you can put your crisp into a 375 oven and pretty much forget it for 45 minutes to an hour.  The juices should be bubbling a bit at the edges, the top should be crisp, golden and fragrant.  Served warm, with a pitcher of cream, it makes you grateful for fall.

 

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