I find that I’m trying to make excuses to turn on the oven these days. I may as well bake something while trying to heat the apartment.
That, and baking stuff always smells good and wins me brownie points with J. Luckily, he’s happy with a bowl of warm apple crisp.
I don’t know if apple crisp even counts as baking. The only reason I can pull it off is because it’s more like cooking than baking. Measurements don’t have to be precise, you can add other ingredients and it won’t destroy everything. It’s brilliant, and satisfying. It’s also a great way to use up all of the apples starting to pile up on my counter.
This time around, I used a mix of Cortland and Granny Smith apples. Granny Smith are my very favourite kind of apple for snacking on.
I also decided to throw in a handful of dried cranberries. These were a really great addition, because they are sweet and tart and take on the spiced apple juices really well.
This recipe is the result of years of trial and error with different recipes, different techniques, different spices. I think it has a lot to do with how much liquid you add to the cooking container. Previous recipes had me adding way too much water to the bottom, leaving a mushy mess of apple. I prefer the apple to be soft, but still able to keep its shape until it reaches my mouth.
I think I also prefer making these in their own individual ramekins, rather than in one big dish. It cooks faster, and looks cute.