A delicious dessert (especially with ice cream), this apple crisp is loaded with apples and topped with an irresistible mixture of sugar, butter, and oats.
The types of apples you use are up to you, and each produces a slightly different variance in flavor.
The actual insides are thickened with flour, and seasoned with a bit of sugar and cinnamon, among other things. You may be able to substitute flour with corn starch, and d cane sugar with coconut sugar or other alternatives, but be sure not to skip out on the cut-in butter in crumb topping! It’s what gives the apple crisp character.
If you don’t care about the topping, stick with pie, in other words. (Unless you are making a dutch apple pie, which literally combines the best in both worlds, and basically is comprised of a regular apple pie with crumb topping o_o maybe that will be my next dessert creation? Let me know what you think 😛 )
That said, if I was on a time crunch, and had to decide between pie and crisp, I’d definitely go with the apple crisp, because there is no pie crust to fuss over, and no complicated pastry patterns on the top. Crisp takes shorter to make, in my opinion, and tastes just as good if not better, depending on your taste.
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