Apple Crisp

The Apple Crisp I’ve Been Making For Years. I jotted this apple crisp recipe into the notes app in my phone several years ago, and I return to it every fall. This apple crisp is it for me. Jammy, cinnamon-scented apples baked under a heavy (and I do mean heavy) blanket of buttery crumble. I remember first making this in our old kitchen for a late-October dinner party – I made wild rice soup and apple cider old fashioneds (unreal), and someone pulled out the guitar just as the smell of apple crisp was floating from the oven. Absolutely charmed. I obviously bonded with this specific apple crisp that night and it has been with me ever since. Why it’s good, if you ask me: the caramely apple layer underneath gets properly jammy, the topping gets properly crisp – just enough to provide contrast, AND, and, and, where the two layers melt together in the middle is just pure fall magic. Soft, buttery, and delicious. Apple crisp in general is very simple, and this one feels rustic, almost, especially if you make it in a cast iron pan, which I usually do. Is she making apple crisp or is she living out her dreams from Little House on the Prairie on a chilly fall night? We’ll never know. Hope th...