0 (0)


Apple crisp

Apple crisp
Kirk McKoy / Los Angeles Times

The airfares to Europe are really good this November. I thought I’d mention that because I’ve been spending a certain amount of time thinking about Thanksgiving week in Tuscany, where I could be drinking Brunello and eating wild boar chops ... Read more

Total time: 1 hour, 20 minutes | Serves: 8 to 10
  • About 2 1/2 pounds crisp, tart apples, such as Gravenstein, Honeycrisp, Granny Smith or Arkansas Black.
  • Zest and juice of 1 lemon, divided
  • 1 cup old-fashioned rolled oats
  • 3/4 cup dark brown sugar
  • 1/2 cup rye flour
  • 1 stick (1/2 cup) unsalted butter
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • Unsweetened whipped cream

Step 1Heat the oven to 375 degrees. Peel the apples if desired, and core and thinly slice them, placing them in a 2-quart ceramic dish. Sprinkle the lemon juice over the apples and set aside.

Step 2In a large bowl, combine the oats, sugar, flour, butter, cinnamon, cardamom, ginger, lemon zest and salt, mixing the ingredients with your hands until fully incorporated. Sprinkle the topping over the apples.

Step 3Bake until the topping is crisp and the juice from the apples is bubbling, about an hour.

Step 4Serve warm with a very large bowl of unsweetened whipped cream.


Crunchy cauliflower steaks alla parmigiana
Crunchy cauliflower steaks alla parmigiana

Papa Cristo's meat moussaka
Papa Cristo's meat moussaka

January barbecue onion burgers
January barbecue onion burgers

Braised savoy cabbage with anchovies
Braised savoy cabbage with anchovies

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts



Molasses cookies
Coffee toffee ice cream sandwiches
Chocolate-cinnamon brittle with pumpkin seeds