Apples are the hallmark of fall. I always get irrationally excited when they’re in season, and daydream about sitting outside in a sweater with a honeycrisp apple in hand. It may be a little early for sweaters and honeycrisps, but apples are officially in season, so I’m going to kick it off with a super easy fall dessert: apple crisp!
But this isn’t your ordinary apple crisp. While the dessert is tried and true, it can oftentimes get boring. So to add a little bit of a kick to my version, I added almond extract and sliced almonds on top. Apples and almonds and vanilla ice cream on top….mmm…
There’s just something special about the crunch of the topping, the soft apples and the flavor of all the fall spices, especially for the first time in the season. If you’re like me and love fall, make this crisp. You won’t regret it.
for the apple filling
- 2 red apples, peeled and chopped
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
for the oat topping
- 1 cup whole oats
- 2 tablespoons flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon brown sugar
- 3 tablespoons butter, melted
- ½ teaspoon almond extract
- 2 tablespoons almonds, sliced or slivered
Preheat the oven to 400º F.
In a small bowl, mix the apples, brown sugar and cinnamon until each piece of apple is coated in sugar and cinnamon.
Heat the butter in a pan until it fully melts, then dump the apples in the pan and let them cook and caramelize until they are soft and fragrant. Take the pan off heat and set aside.
In a medium bowl, combine the oats, flour and spices and give them a whisk. Then, add the brown sugar and the butter and mix again, until the mixture is wet and crumbly.
Finally, stir in the almond extract; you’re more than welcome to leave it out, but even if you love almonds, I wouldn’t recommend using any more than the ½ teaspoon. That stuff is strong.
Grease two or three ramekins–I say two or three because size varies–then fill halfway up with the apple mixture. Fill the remainder of the ramekin with the topping, then sprinkle with the sliced almonds.
Place the ramekins on a baking sheet and bake for 16-18 minutes. Let cool slightly before serving.