creamy crisp

Apple crisp happens to be one of my husband's favorite desserts, although he likes it cold and I like it piping hot so that vanilla ice cream melts and cools the crisp, making every bite creamy and crunchy. 

When I took these photo's, the apple crisp had just come out of the oven, so the ice cream was nice and melty. Right after I finished the photo's, I put the whole pan in the fridge so my husband could enjoy it later. Luckily, it's easy to heat up a bowl in the microwave so that I can still enjoy the leftovers warmed up.  

How do you like your apple crisp? Hot and a la mode, or cold?

Quick n' Easy Apple Crisp

Recipe barely adapted from Heart of the Home, by Susan Branch

Serves 6

Recipe Notes-

- When choosing an apple for apple crisp, it’s best to use a firm, tart apple- it’ll hold it’s own against the sweet topping. Granny Smith’s, Honey crisp and Pink Lady’s are all wonderful options here.

- The only adjustments I made to the recipe was adding a little salt and adjusting the spices a bit.

Ingredients:

4 medium-sized tart apples (see Recipe Note above)

1/3 Cup unsalted butter, softened

¾ Cup brown sugar, packed

½ Cup flour

½ Cup oats

¼ tsp. salt

1 tsp. cinnamon

¼ tsp. nutmeg

Directions:

1. Preheat oven to 375° F and grease an 8-inch dish or pan.

2. Peel the apples and slice into about a 1-inch dice; place apples in pan.

3. Mix the remaining ingredients and spread/sprinkle on top of the apples.

4. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown. Serve with ice cream, if desired.