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Apple
crisp belongs to a long line of simple baked desserts that combine fresh fruit
with a topping of pastry. Cobblers, Crumbles, Grunts, Brown Bettys,
Pandowdies, and Crisps may be called old-fashioned and homey but having a
dessert
of warm baked fruit topped with a tasty crust is hard to resist. Unlike
a cobbler that uses a biscuit dough topping, 'crisps' use a streusel-like
mixture of flour, sugar, and butter, oftentimes with oats and/or nuts.
The
name 'Crisp' or 'Crumble' comes from the fact that when you pull this dessert
from the oven you will notice how wonderfully crisp and crumbly the topping has
become. Apple Crisps are especially popular during the fall and winter months which just
happens to coincide with the apple's harvest time. If you can, use locally
grown apples as their flavor and texture are superior to those found in grocery
stores. Combining two or more varieties makes for a flavorful crisp as
does adding some fresh raspberries or even blackberries, that favorite British
combination. But don't worry if you can't get local apples, varieties like
Granny Smith, Golden Delicious, Braeburns, and McIntosh, to name a few, are also
excellent. Apple crisps are delicious warm from the oven with a dollop of
softly whipped cream or vanilla ice cream.
This apple crisp's topping
contains old fashioned rolled oats. Oats are a cereal grain
that is rich and flavorful and comes in many forms. Very popular
in Northern Europe, Scotland and Ireland. Oats to be consumed by
humans are cleaned, toasted, hulled to become what we call oat groats. The oat groats are then steamed and flattened to become
rolled oats or old-fashioned oats. Old-fashioned rolled oats are not to be confused with
quick-cooking rolled oats. These are oats have been cut into
pieces before being steamed and rolled into thinner flakes. They
cook quickly, about 5 minutes, but their flavor and texture are a little
different than old-fashioned rolled oats. I do not recommend using
the quick-cooking rolled oats in this recipe.
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