Filling
4-5 apples, peeled and sliced into smallish chunks
Equal parts light brown and white sugar (about 1/3 cup total)
Generous teaspoon cinnamon
½ teaspoon nutmeg
Zest and juice from half a lemon
Topping
Sprinkle cinnamon and nutmeg
½-1 cup brown sugar
Dash salt
Handfull rolled oats
1 package instant oatmeal, preferably in a flavor like cinnamon or maple Generous
½ stick unsalted butter, cut into small cubes
Preheat oven to 375. Combine filling ingredients in a large bowl. Toss and let sit while you prepare the crisp. Combine first four topping ingredients in a medium bowl. Add small cubes of cold butter and using a pastry blender or two knives combine into crumbles. Pour filling into a buttered baking dish, by now it should be nice and gooey and juicy. Top with crumble. Bake for 45 minutes. Serve with vanilla ice cream, if you know what’s good for you.
*Disclaimer: every single thing about this recipe is an approximation. I used way more sugar originally, so in my directions above I scaled it back. I’m also writing this from memory and it’s Friday morning, so no guarantees on my recall abilities. Any crisp could be made with a general combination of the ingredients listed above. In a pinch, you can even make a crisp for two with only a packet of instant oatmeal, some brown sugar and a few dabs of butter.
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