Confession: I’m really not much of a baker. I prefer cooking since it’s a lot more forgiving…more like finger painting than doing a science experiment. But I also have a major sweet tooth AND a gluten sensitivity. So, I bake things anyway. Most of it is trial and error (and plenty of error, let me tell ya) but this apple crisp recipe is so easy that you really can’t mess it up.
I love keeping this recipe in my (figurative — I’m usually in leggings!) back pocket because it can be made with just about any fresh or frozen fruit (though, TBH, I would not recommend tropical fruit, citrus, grapes, or melon) and can be sized up for a crowd or down for a cozy dinner date, and served in one large dish just as easily as in individual ramekins.
If you check out the video below, I go through a few different kinds of fall fruit that are available and delicious in a crisp, and you’ll note I made two different batches, one with apple and pear and the other with just apples. The first batch was actually even better than the first, which was a first for me, so I made some notes to tweak it going forward.
Turns out, my fave fall combo is now a sweeter Gala, Honeycrisp, or Envy apple with a slightly-underripe Bartlett or a ripe D’anjou pear. The batch with two Granny Smith apples came out too tart! But any stone fruit or berry would be amazing in here as well.
